Chicken picnic pies
- Preparation and cooking time
- Total time
- Easy
- Makes 12
Skip to ingredients
- 4 (about 400g) cooked chicken breastsshredded
- 300g broad beanspodded
- 6 tbsp low fat crème fraîche
- 1½ tsp smoked paprika
- 1 clove garliccrushed
- small bunch parsleychopped
- ½ lemonjuiced
- oil
- 8 sheets filo pastrycut into 15cm squares
Nutrition: per serving
- kcal149
- fat5.1g
- carbs12g
- fibre2.7g
- protein14g
- salt0.1g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Mix the shredded chicken, broad beans, crème fraîche, paprika, garlic, parsley and lemon juice together in a bowl with salt and pepper.
step 2
Brush a 12-hole muffin tin with oil. Take 4 pieces of filo and lay over each other, quarter turning and overlapping them to make a star. Brush with oil then push into a muffin hole to make a pastry cup. Repeat until the holes are filled.
step 3
Divide the chicken mix between the pastry cups, then scrunch over any overlapping pastry to cover the tops. Brush with a little more oil, then cook for 25-30 minutes until golden.
