Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
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.