Chicken and Thyme Filo Pies with Nutty Crumble

20 Mins
Prep time
45 Mins
Cooking time
Serves 6

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

  1. 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.
  2. 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.
  3. BAKE in a moderate oven 180°C for 15-20 minutes or until crisp and golden. Cool slightly before removing from pans. Serve immediately.