| Servings | pies |
Ingredients
- 3 cups Chicken Stock
- 60 grams Butter
- 1/4 cup Plain Flour
- 1 Chicken Poached, skin off, meat shredded
- Salt
- Pepper freshly ground
- 12 sheets Filo Pastry
Crumble
- 2 tablespoons Butter melted
- 2/3 cup Breadcrumbs
- 1/4 cup Almonds ground
- 1/4 cup Walnuts chopped
- 1/4 cup Parmesan grated
- 1/3 cup Feta Cheese crumbled
Ingredients
Crumble
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Instructions
- Preheat oven to 180 degrees C. Grease a 12 x 1 cup capacity muffin pan. Add stock to a deep heavy-based pan and slowly bring to the boil. Melt butter in a saucepan over a medium heat. Add flour, and cook, stirring, for 2 minutes. Gradually add stock, stirring until it boils and thickens.
- Stir through poached chicken and season well. Set aside. Put a sheet of filo on a clean bench and brush sparingly with the extra butter. Fold pastry sheet to form a square and put in a muffin tin hole. Repeat with remaining filo sheets and butter.
- Spoon chicken mixture into filo lined holes. Put breadcrumbs, almonds and walnuts in a bowl. Add the combined parmesan and feta to breadcrumb mixture. Toss to combine. Sprinkle breadcrumb mixture over chicken mixture. Bake for 15-20 minutes until the pies are crisp and golden.
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