CHICKEN, CAMEMBERT AND CRANBERRY FILO PIES
These chicken, camembert and cranberry filo pies are quick, easy and delicious. Just mix the filling together, wrap up in filo pastry and pop in the oven to bake.
I love making filo parcels – they’re super versatile and much easier to make than regular pies (not to mention healthier!). Don’t worry if some of the filling leaks out during cooking – scoop it up and put it on your plate (those are the yummiest bits).
Next on the list of filo pies to make? Salmon, cream cheese and capers, with an avocado salad. I also discovered some wholegrain filo pastry which I’m really excited to try. I’ll wait until avocados are back in season before I share that recipe though!
CHICKEN FILO PIES
I love making filo parcels - they’re super easy and really versatile. Don't worry if the filling leaks out during cooking - just scoop it up and put it on your plate (it's usually one of the yummiest bits!).
Ingredients
FILO PIES
- 500 g boneless, skinless chicken thighs (1lb 2oz)
- 1/2 cup lite sour cream (125ml)
- 1 1/2 tsp wholegrain mustard
- 1 tsp chicken stock powder
- 1 tsp dried oregano
- 1 camembert (125g/4.4oz)
- 1/4 cup cranberry sauce (80g) + extra to serve (optional)
- 1 packet filo pastry (375g/13.2oz)
- 2 Tbsp olive oil
- 1 Tbsp poppy seeds
SALAD
- 1 Tbsp olive oil
- 1 Tbsp red wine vinegar
- 1 Tbsp cranberry sauce
- 1 tsp wholegrain mustard
- 1 large apple
- 1 large carrot
- 100 g mesclun lettuce (3.5oz)
- 2 Tbsp sunflower seeds
Instructions
Preheat oven to 180ºC (350ºF) bake. Line an oven tray with baking paper.
PREPARE FILO PIES
Dice chicken thighs into roughly 2cm cubes. In a medium-large bowl, whisk together sour cream, mustard, chicken stock and oregano. Season with salt and pepper. Add chicken and stir to combine.
Lay filo pastry sheets out on a clean work surface. Brush the top sheet all over with olive oil, then turn it over and brush the other side. Pick the top two sheets up and flip over onto the third sheet. You should now have three sheets layered together with olive oil.
With the long edge of the pastry facing you, place a quarter of the chicken mixture in a heap on top of the pastry (vertically centred but towards the right-hand side). Top with a quarter of the cranberry sauce and camembert. Fold the right-hand short edge (of all three layers of pastry) over the cheese, fold the long edges in and roll up to form a parcel. Place on baking tray, seam side down, and repeat with remaining pies.
Brush each pie with the remaining olive oil and sprinkle poppy seeds over the top. Bake for 25 minutes, until pastry is golden brown and chicken is cooked through.
PREPARE SALAD & SERVE
Whisk together oil, vinegar, cranberry sauce and mustard. Season with salt and pepper. Thinly slice apple and julienne or grate carrot. Divide lettuce between individual serving plates; top with apple, carrot and seeds. Drizzle with dressing. Serve with filo parcels and extra cranberry sauce, if desired.
Recipe Notes
WINE MATCH: A Chardonnay.
GLUTEN-FREE OPTION: Use gluten-free chicken stock. Try gluten-free wraps or gluten-free pastry instead of filo pastry.
INGREDIENT SWAP: You can use chicken tenderloins or chicken stir fry instead of chicken thighs. I find this ok when the pies are eaten fresh from the oven, but not as nice when reheated (the chicken tends to be more dry).
STORING AND REHEATING: Store filo pies separate to salad and reheat in the oven (preferable) or the microwave. They go a bit soggy in the microwave but I’ve eaten them many times like this for lunch at work and enjoyed them!
ALSO ON THE MENU
CHEESY POTATO FRITTATA
2 Comments
These were delicious. We made them for my parents and they were a hit!
Awesome, thanks for letting me know Anna! 🙂