Chicken and Brie Filo Bundles Ingredients 3 cooked chicken breasts, thinly sliced 2 tablespoons chopped parsley 10 ounces Reny Picot Brie, rind removed, cut into small chunks 1/4 cup unsalted butter, melted Juice of 1/2 small lemon Grated peel of 1 lemon 6 sheets filo pastry, halved 1/2 teaspoon chopped fresh thyme Instructions Preheat oven to 400¡ F. Mix together chicken, Brie, lemon peel and juice, thyme and parsley. Brush insides of 4 (3-1/2-inch diameter) round molds with melted butter. Brush one-half sheet of filo pastry with butter. Place another half sheet on top at a 45' angle. Top with another half sheet at a 90' angle. Make a fist and mold pastry, butter side in, around it. Push into a prepared mold, allowing surplus around top to stand above mold. Repeat with remaining filo sheets. Divide chicken mixture into 4 portions and use to fill pastry cases. Bring edges of pastry into center and seal together, ensuring edges are sticking upright in a random way. Brush with any remaining butter. Place on a baking sheet and bake 25 minutes or until crisp and browned. Carefully tip filo bundles out of molds. Place on baking sheet and return to oven 5 minutes, to brown pastry bottom. Serve with buttered new potatoes and a mixed green salad. Serves 4.