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Chicken and corn pies with filo topping
Chicken and corn pies with filo topping
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Delicious mini corn and chicken pies topped with crispy filo pastry. Perfect for family meals!
Ingredients:
  • 4.60 gm olive oil
  • 1 small carrot, peeled, finely diced
  • 500g chicken thigh fillets, diced
  • 20.00 ml plain flour
  • 185ml can Light & Creamy Evaporated Milk
  • 11.80 gm dijon mustard
  • 1 cob of corn, kernels removed or 125g can sweet corn kernels, drained
  • 4 sheets filo pastry
  • olive oil cooking spray
Instructions:
  • Preheat the oven to 200°C. In a non-stick frying pan over medium heat, heat oil. Add carrot and chicken, cook for 8 minutes until chicken is just cooked. Add onion and cook for 2 minutes. Sprinkle flour over the mixture and cook for 1 minute, stirring until well combined. Slowly pour evaporated milk, stirring constantly until it boils. Reduce heat to low, add mustard and corn. Season with salt and pepper. Remove from heat and set aside to cool.
  • Divide the chicken mixture evenly among four 1-cup capacity baking dishes. Lay out a sheet of filo pastry and cut it into 4 strips lengthwise. Lightly spray each strip with olive oil. Gently crumple each pastry strip and place one over each portion of chicken filling. Arrange the baking dishes on a baking tray and bake for 20 minutes, or until the pastry turns golden and crispy. Serve and enjoy!

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