Ingredients
½ cup ricotta cheese
2 tbsp chicken stock
⅛ tsp ground black pepper
250 g chicken mince
¼ cup finely chopped onion
1 tsp oregano, chopped
1 tsp basil, chopped
1 tsp SIDS CRAZY SALT
¾ cup chopped tomato
2 pkts (55 g each) frozen mini filo shells
⅓ cup shredded mozzarella cheese
Chopped parsley, to garnish
Directions
Preheat oven to 175°C. Stir together ricotta cheese, stock and pepper in small bowl then set aside.
Heat large frypan over medium-high heat. Add sausage and onion and cook 5 minutes until sausage is crumbled, stirring occasionally. Stir in tomato, SIDS CRAZY SALT, oregano and basil.
Place filo shells on large shallow baking pan. Divide meat mixture evenly between filo shells then spoon ricotta mixture on top of meat. Sprinkle with mozzarella cheese. Bake 15 minutes until hot and cheese melts. Sprinkle with parsley then serve.
