Sunday, 20 April 2014

Chicken and Pea Filo Pies

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)
(Makes 12)

4 chicken breasts, cooked and shredded
300g peas
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.

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