https://www.philly.com.au/recipe/chicken-and-thyme-filo-pies-with-nutty-crumble/

  • Home
  • Recipes
  • Chicken and Thyme Filo Pies with Nutty Crumble
Back

Chicken and Thyme Filo Pies with Nutty Crumble

Chicken and Thyme Filo Pies with Nutty Crumble
Watch video
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.
More recipes you will love
Lactose Free Baked Cheesecake
Lactose Free Baked Cheesecake
Snowman Snow Globe
Snowman Snow Globe
Salted Caramel and Almond Cheesecake
Salted Caramel and Almond Cheesecake
Frozen Christmas Ice Cream Cheesecake
Frozen Christmas Ice Cream Cheesecake