Individual Chicken Filo Pies
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
8
- For the filo cases
- 0.333 cup butter (melted)
- 10 ozs phyllo pastry
- For the filling
- 3 Tbsps butter
- 1 small onion (finely chopped)
- 1 clove garlic cloves (crushed)
- 0.333 cup plain flour
- 2 cups milk
- salt
- Black pepper
- 1.333 cups Cooked chicken (finely chopped)
- 1 Tbsp chopped thyme
- 3 Tbsps cooked peas
- To garnish
- thyme
Preparation
Kitchen utensils
1 Bowl, 1 Cutting board, 1 Small knife, 1 Pot, 1 Sieve, 1 Can opener, 1 Paper towel, 1 Teaspoon, 1 Wok oder große Pfanne, 1 Wooden spoon, 1 Tablespoon, 1 Measuring cups
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease an 8-hole muffin tin.
2.
Cut the filo pastry into squares that are big enough to fit into the tins and hang over the sides a little. Brush each piece of filo with melted butter, then put a filo square into the tins and top with another filo square. Repeat with 3-4 pieces filo pastry for each tin, brushing each layer with melted butter.
3.
Bake for 5-6 minutes until crisp and golden. Cool in the tins for 10 minutes.
4.
For the filling: melt the butter in a pan and add the onion and garlic. Fry for 5-6 minutes, until translucent but not browned, then stir in the flour and cook for 2 minutes.
5.
Gradually add the milk, stirring constantly and bring to a boil. Reduce the heat and simmer for 10-15 minutes, until thick and smooth, stirring occasionally. Season, to taste with salt and black pepper and fold in the chicken. Stir in the thyme and peas and leave to cool.
6.
Remove the filo cases from the tins and spoon in the filling. Garnish with thyme and serve immediately.
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