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https://www.philly.com.au/recipe/chicken-and-thyme-filo-pies-with-nutty-crumble/
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Chicken and Thyme Filo Pies with Nutty Crumble
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Chicken and Thyme Filo Pies with Nutty Crumble
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20 Mins
Prep time
45 Mins
Cooking time
Serves
6
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What you need
¼ cup oil
4 leeks, thinly sliced
600g chicken thigh fillets, chopped
1 tablespoon thyme leaves
2 tablespoons flour
250g PHILADELPHIA Block Cream Cheese, softened
Salt and freshly ground black pepper, to taste
1/ 3 cup coarse fresh breadcrumbs
2 tablespoons roughly chopped almonds
2 tablespoons roughly chopped walnuts or pecans
2 tablespoons finely grated Parmesan cheese
8 sheets filo pastry
75g butter, melted
How to make it
HEAT the oil in a large frypan and gently cook the leeks for 15 minutes or until softened. Increase the heat, and add the chicken and thyme and cook for 3-5 minutes or until the chicken is browned. Sprinkle over the flour and cook, stirring for 1 minute. Add the PHILLY and stir until melted. Season, then allow to cool. Combine breadcrumbs, nuts and Parmesan and set aside.
MAKE a stack with 4 sheets of filo, brushing each layer with butter. Cut each stack into 6 squares. Repeat process with remaining 4 sheets of filo. Gently press pastry squares into 12 x 1/3 cup capacity greased muffin pans. Gently pleat and fold in the pastry to form a collar around each pie. Spoon chicken mixture into pastry cups then top with crumble. Drizzle with remaining butter.
BAKE in a moderate oven 180°C for 15-20 minutes or until crisp and golden. Cool slightly before removing from pans. Serve immediately.
Recipe or Meal Type
Appetisers |
Lunch |
Entertaining |
Chicken
Cuisines
Picnic |
Greek
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