Preheat oven to 180 degrees C.

Use pastry as per instructions on the box.

Cut phyllo pastry into 7 x 7 cm squares.

Brush each square with butter.

Layer 4 squares on top of each other to form a 12-pointed star.

Press squares lightly to form a tulip basket.

Bake for 12 – 15 minutes till golden brown. Allow to cool.

Sauté the onions until soft and golden.

Add chicken and cook for a further 5 – 7 minutes.

Add garlic, pecans, chutney, seasonings and chopped sundried tomatoes.

Cook for a further 2 minutes.

Just before serving, spoon the filling into the pastry cases.

Garnish with dhanya.