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MOOCH Espresso Bar’s creamy chicken filo pies

These beautifully puffed and golden creamy chicken filo pies from MOOCH Espresso Bar are perfect served for a scrumptious weeknight meal, accompanied with a fresh side salad
MOOCH Espresso Bar’s creamy chicken filo pies
6
20M
35M
55M

This recipe first appeared in Food magazine.

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Ingredients

Method

1.Poach the chicken gently in a pan of water for about 10 minutes, or until cooked. Drain and shred the meat.
2.Melt the butter in a medium pan. Stir in the flour, thyme, chicken stock powder, salt and pepper. Stir over a low heat for 5 minutes. The mixture should taste cooked, not raw.
3.Whisk in the milk until the mixture is thick, bubbling and smooth. Add the shredded chicken. Taste and adjust the seasonings if necessary. Set the chicken mixture aside to cool and chill.
4.Preheat the oven to 170°C. Lightly grease a 6- to 9-hole muffin pan.
5.To make the pies, place 3 sheets of filo pastry widthways on a clean bench with the short side towards you. Brush the top liberally with the melted butter.
6.Place 2 more sheets on top. Cut the filo lengthways down the centre, then cut each length into 3 equal pieces. Take 2 of the pieces and place 1 on top of the other on the diagonal. Repeat with the other 4 pieces. This will make 3 multilayered squares of pastry. Repeat this process to use all the filo pastry.
7.Place one of the multilayered pastry squares into a muffin pan hole then place another at right angles so the hole is well covered. Repeat to fill the muffin pan holes.
8.Fill the shells with the chicken mixture. Bake the filo pies in the preheated oven for about 20 minutes, or until golden and bubbling.

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