Mini chicken and cranberry pies
(at time of publication)
- olive oil spray
- 3 sheets filo pastry
- 2 teaspoons oil
- 1 small onion, finely chopped
- 250g chicken mince
- 2 teaspoons fresh thyme
- black pepper, to season
- 2 tablespoons whole cranberry sauce
- 1 tablespoon finely chopped toasted pecans
- 1 tablespoon finely chopped chives
1 Preheat oven to 180°C. Spray 2 x 12-hole mini muffin pans with oil.
2 Layer filo pastry sheets, lightly spraying with oil the bottom and middle sheets only. Cut filo into 6cm squares to end up with 24 squares (each 3 layers thick).
3 Place each filo square over a muffin hole and gently press down into pan. Lightly spray filo shells with oil. Bake for 5 minutes, or until just lightly browned. Leave shells in trays and set aside until ready to serve.
4 Place oil in a frying pan over a medium heat. Cook onion for 3-4 minutes, or until soft. Add chicken mince and thyme. Cook, stirring to break up mince, for 3 minutes, or until the meat is coloured. Continue cooking for 5 minutes. Stir through pepper and cranberry sauce. Remove from heat and set aside until ready to serve.
5 Fill filo shells with mince mixture. Bake 4-5 minutes to reheat.
6 Combine pecans and chives and sprinkle over each pie. Serve immediately.o
Nutrition Info (per serve)
Total fat 1g
–Saturated fat 1g
Dietary fibre 1g
It's easier to cut the filo to size if you make yourself a 6cm paper square to use as a template. Sharp cooking scissors work best.
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