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How to make Greek chicken filo pies

Yield = 6
Prep time: 0:30
Cook time: 0:50
Total time: 1:20

Ingredients

  • 20g butter, plus 70g extra, melted, to brush
  • 1 tablespoon extra virgin olive oil
  • 2 brown onions, finely chopped
  • 1 leek, trimmed, thinly sliced
  • 600g chicken mince
  • 3 teaspoons dried oregano
  • 2 teaspoons dried mint
  • 1 1/2 teaspoons ground cinnamon
  • 375ml (1 1/2 cups) Massel chicken style liquid stock
  • 3 eggs, lightly whisked
  • 70g (1 cup) finely grated parmesan
  • 1/4 cup finely chopped fresh continental parsley
  • 12 sheets filo pastry
  • Sesame seeds, to sprinkle
  • Greek-style yoghurt, to serve
  • Baby herbs, to serve
  • Mixed salad leaves, to serve

Method

  • Step 1 Heat the butter and oil in a large saucepan over high heat until butter is foamy. Add the onion and leek. Reduce heat to low and cook, stirring occasionally, for 15 minutes or until onion mixture is soft but not coloured.
  • Step 2 Increase heat to high. Add the mince and cook, pressing with a wooden spoon to break up the lumps, for 5 minutes or until the mince changes colour. Stir in the oregano, mint and cinnamon until combined. Stir in the stock. Reduce heat to medium-low and simmer for 10 minutes or until liquid is absorbed. Season and transfer to a heatproof bowl to cool completely. Stir in the egg, parmesan and parsley.
  • Step 3 Preheat oven to 180C/160C fan forced. Lightly grease six 12.5cm (top measurement) pie tins. Place a sheet of filo on a work surface. Brush with some of the extra butter. Top with another piece of filo, brush with butter and repeat with another 4 sheets of filo. Cut the stack into quarters.
  • Step 4 Push three of the filo stacks into 3 of the prepared tins. Divide half the chicken mixture among the three tins. Use 2 filo sheets from the remaining stack to top 1 pie, scrunching to seal. Repeat with the remaining 4 filo sheets from the stack to top the remaining 2 pies.
  • Step 5 Repeat with remaining 6 sheets of filo and the remaining chicken mixture (you may need to stir the chicken mixture as the eggs may separate from the mince) to make another 3 pies. Brush the pies with butter and sprinkle with sesame seeds. Bake for 20 minutes or until golden. Set aside for 5 minutes to cool slightly.
  • Step 6 Serve dolloped with yoghurt and sprinkled with baby herbs. Serve with mixed salad leaves.