This chicken curry was stuffed into phyllo cups and served as a warm heavy appetizer, but the filling could easily be used in a roll and cut into slices, prepared on finger sandwiches, or a myriad of other ideas. If you come up with a good one, please share it in the comments! Pairs beautifully with Viognier, like at the #worldofviognier tasting, or with an oaked chardonnay, or an Aligotè.
2 cups chopped cooked chicken
1/3 cup Dijon Mustard
1/3 cup Mayonnaise
2 1/2 Tbsp. currants
2 Tbsp. green onion slices
1/2 tsp. curry powder
24 store-bought appetizer-size phyllo cups or puff pastries (1-1/2 inch diameter)
If using phyllo sheets to make cups, prepare cups then fill and reheat to serving temperature.
Combine first 6 ingredients together.
Fill phyllo cups or puff pastries and heat at 350 for 5-8 minutes.