Chicken and Cinnamon Filo Pies

Ingredients (serves 4)

• 1 tbs olive oil
• 1 brown onion, halved, cut into wedges
• 2 garlic cloves, finely chopped
• 650g chicken breast fillets, cut into 2.5cm pieces
• 80ml (1/3 cup) white wine
• 250ml (1 cup) passata (tomato pasta sauce)
• 1 tbs honey
• 1 tsp ground cinnamon
• 2 tbs chopped fresh continental parsley
• 12 sheets filo pastry
• 60g unsalted butter, melted
• Ground cinnamon, extra, to serve

Method

1. Heat the oil in a medium saucepan over medium-high heat. Cook the onion, stirring, for 5 minutes or until browned. Add the garlic and cook for 1 minute or until aromatic. Add the chicken and cook, stirring, for 3-5 minutes or until browned.
2. Add the wine. Cook for 2 minutes or until the liquid reduces slightly. Add the passata, honey and cinnamon. Simmer, stirring occasionally, for 5 minutes or until chicken is cooked through and the sauce thickens. Stir in the parsley. Season with salt and pepper. Set aside to cool completely.
3. Preheat oven to 220ºC. Place the filo sheets on a clean work surface. Cover with a clean tea towel then a damp tea towel (this prevents it from drying out). Brush 1 filo sheet with melted butter. Top with another filo sheet. Brush with melted butter. Repeat with 4 more filo sheets and melted butter. Cut in half crossways. Place one-quarter of chicken mixture in the centre of 1 filo stack. Fold edges, overlapping, over the chicken mixture to enclose. Brush with melted butter. Repeat with the remaining filo, melted butter and chicken mixture to make 4 parcels.
4. Line a baking tray with non-stick baking paper. Place the parcels, seam-side down, on the prepared tray. Bake for 20 minutes or until golden. Dust with extra cinnamon.