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Little chicken, cranberry and brie filo pies recipe
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Savory chicken, sweet cranberries, and rich brie wrapped in flaky filo pastry - a delectable blend of flavors in every bite!
Ingredients:
  • 40g (¼ cup) plain flour
  • 40.00 ml Chicken Style Stock Powder
  • 250ml (1 cup) thickened cream
  • 20.00 ml fresh thyme leaves, plus extra to serve
  • 375.00 ml chopped cooked chicken
  • 14 sheets filo pastry
  • 100g butter, melted
  • 105g (1/3 cup) cranberry jelly
  • 125g brie, cut into 16 pieces
Instructions:
  • Preheat your oven to 180C/160C fan-forced, then generously grease 16 holes in 2 muffin pans with a 1/3-cup capacity each.
  • Mix the flour and stock powder in a bowl. Add the cream, thyme, and garlic. Gently fold in the chicken and season with pepper to taste.
  • Lay one sheet of filo on a flat surface and lightly brush with butter. Layer with another sheet of filo. Repeat this process with three more sheets to create the first stack. Repeat this layering process with five more filo sheets to form a second stack. Cut each stack into eight squares.
  • Carefully press the filo squares into the prepared pans. Spoon about 1 tablespoon of the chicken mixture into each pastry case. Add a teaspoon of cranberry jelly and a piece of brie on top of each.
  • Lay one pastry sheet on a flat surface and generously brush with butter. Add another sheet on top. Repeat with the rest of the pastry sheets to create another stack. Cut each stack into eight squares. Scrunch the squares and place them on top of the pies. Brush with more butter.
  • Bake for 20-25 minutes until the pastry is golden and the pies are heated through. Allow them to stand in the pan for 2 minutes before transferring to a plate. Serve with a sprinkle of extra thyme.

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