Chicken filo pastry pie
These delicious chicken filo pastry pies are perfect for using up left over roast chicken. Great for a light supper, picnics and packed lunches.
2 white onions, diced
2 tbsp rapeseed oil
1 heaped tsp of cinnamon
½ tsp of mace
½ tsp ground nutmeg
1 tbsp caster sugar
500 g of left over roast Sutton Hoo Chicken (this can be slightly under or over) shredded
75g toasted pine nuts
20 g chopped flat leaf parsley
Sea salt & black pepper
6 sheets of filo
Icing sugar to dust
Preheat the oven to 180C/fan 160C/gas mark 4.
Line a baking tray with non stick paper.
Saute the onions in the rapeseed oil over a medium heat, stirring regularly until golden brown. Then add the spices and caster sugar and mix well. Put the chicken into a large bowl with the pine nuts and chopped parsley then add the sauted onions and mix well. Season well with the sea salt and black pepper.
Cut each of the filo sheets in half to make 2 squares. Take the squares and overlap them to make a star shape. Divide the chicken mixture into 6 portions and place in the middle of your pastry star. Be careful, filo pastry dries out very fast, so make sure you prepare the pastry as you go along. Brush around the edge with a little rapeseed and bring the points of the pastry into the centre and brush with a little rapeseed as you go round to seal. Turn the pie over and brush again with a little more oil.
Continue with the remaining five and place on the baking sheet, then bake for 20 minutes.
As soon as you have removed them from the oven, dust with the icing sugar.