My first meal home from holiday was these Chicken and Pea Filo Pies that I grabbed out the freezer. They were really tasty and the filo was lovely and crunchy. I'll share some foodies New York pictures with you later in the week, when I get around to organising them!
Chicken and Pea Filo Pies (from Olive Magazine)
4 chicken breasts, cooked and shredded
6 tbsp low fat creme fraiche
1 1/2 tsp smoked paprika
1 garlic clove, crushed
small bunch parsley, chopped
juice 1/2 lemon
8 sheets filo pastry, cut into 15cm squares
Preheat the oven to 180C.
Mix the chicken, peas, creme fraiche, paprika, garlic, parsley and lemon juice together in a bowl. Season with salt and pepper.
Brush a 12 hole muffin tin with oil. Take 4 pieces of the Filo and lay them over each other, overlapping to make a star shape. Brush with oil then punch into a hole to make a pastry cup. Repeat until all the holes are filled.
Divided the chicken mixture between the cups then scrunch any overhanging pastry to cover the tops. Cook for 25-30 mins until golden. Serve.