Curried Walnut & Chicken Bundles Makes 24 bundles
A savory curried chicken-and-walnut filling tucked inside crisp phyllo bundles makes perfect, bite-sized treats for an afternoon tea. Spraying the phyllo sheets with olive oil rather than brushing them with butter eliminates much of the fat.

Prep Time: 55 minutes
Cooking Time: 1 hour, 20 minutes

1 pound phyllo pastry, thawed overnight in the refrigerator
2 chicken breasts
2 tablespoons butter
21/2 tablespoons flour
1 teaspoon yellow curry powder
1 cup skim milk
1/2 teaspoon salt
1/2 cup chopped walnuts
1 tablespoon minced scallions
Olive oil spray
Prepared mango chutney

1. Bake chicken at 375°F for 45 minutes. Remove meat from bones, chop finely and set aside.

2. Melt two tablespoons butter in a small pan. Add flour and curry powder and cook over low heat for two minutes. Add milk and whisk until thickened. Season with salt and stir in walnuts, chicken and scallions.

3. To assemble, place one phyllo sheet on a work surface and spray lightly with olive oil. Keep remaining phyllo sheets covered with a damp paper towel to keep them moist. Add three more sheets, spraying between each one. Cut the dough in half lengthwise and then in six equal squares. Tuck each square into a mini-muffin cup and spoon two teaspoons of chicken filling into each cup. Twist the corners of the phyllo dough to form little pouches. Bake at 400°F for about 10 minutes, until golden brown. Serve with mango chutney.