Mango, Corn & Chicken Filo Pastry

• 250g Low-fat cream cheese - softened
  
• ½ Low-fat cream
  
• 2 cups cooked chicken or a filling you like such as shrimp, mixed veggies, etc.
  
• 440g can corn kernels
  
• 440g baby carrots, cooked and cubed - available on line
  
• 2 cups cooked long-grain rice
  
• 16 sheets of filo pastry
  
• Jar Mild Mango Chutney - available on line
  
• Cooking Spray Oil
  
• Packet Poppy seeds - available on line
  

1. Preheat your oven to about 200C.
   
2. Spray a flat tray with cooking oil.
   
3. Beat the cream cheese until soft and add the cream. Mix it well.
   
4. Add the chicken, corn, carrots and rice to the cheese mixture and combine well.
   
5. Divide the filo sheets so that you can make 8 parcels (2 sheets per parcel) and spread some mango chutney on each sheet.
   
6. Divide the filling into eight portions and place the each portion in the middle of each sheet.
   
7. Close the filo to make a secure parcel and sprinkle with poppy seeds
   
8. Place them on the tray and bake for about 40 minutes or until they are crisp and golden brown.