A Healthier and Lighter way for a truly scrumptious pie. Love this combination and love the fewer calories using filo. We do love our pie Sunday’s.
Makes 2 pies
2 Chicken Breasts – cubed
1 Leek – sliced finely
4 lean smoked bacon – sliced
1 Chicken Stock cube
2 tbsp flour
1 tbsp nutmeg
Salt & pepper
- Brown chicken in a medium heat pan, the remove from pan
- In the same pan brown the bacon and remove from pan
- Saute the leeks in the same pan and remove
- Melt butter in the pan and gently stir in the flour to a smooth paste
- Crumble the chicken stock cube into the milk and the slowly add to the pan little at a time stirring until thickened.
- Add the chicken, leeks, and bacon, season and add nutmeg then simmer for 15 mins.
- Brush the filo sheets with melted butter or a little olive oil.
- Spoon the chicken mixture into an oven dish equally then scrunch each filo sheet and add to top of mixture in dish.
- Bake in an oven 180 deg for 20-25 mins until golden brown.
- Serve with some veg or potatoes….Yummy!
I always know I’ve made a perfect pie when my partner leaves nothing on the plate..lol.!
I was inspired to try these by a local baker I met this week, I have to say I didn’t quite get the custard as I would have liked but they did taste absolutely divine.
For the filling:
3 large free range eggs, plus 2 large free range egg yolks, lightly beaten
1 pint of single cream (2 cups)
2 ounces caster sugar (a scant 1/4 cup)
1/2 tsp vanilla extract
1 1/2 whole nutmegs, grated
1 tsp of softened butter
For the toffee sauce:
150g caster sugar
75ml pot double cream
3-4 sheets Filo Pastry
1/2 Lady Red Apple – sliced very thinly
- Place the cream and vanilla into a saucepan and bring it up to a simmer.
- Whisk the beaten eggs and sugar together in a large heatproof jug.
- Slowly pour the hot cream over the beaten eggs, whisking continuously.
- Whisk in half of the nutmeg.
- Carefully pour the whisked mixture into the pastry case and scatter the rest of the nutmeg over top.
- Bake for 10 minutes, then place the sliced apple on top carefully, place back in the oven for a further 20 mins or until the filling is golden brown, firm in the centre and slightly puffed.
- Meanwhile, cut the filo pastry into squares, size to fit your muffin tin. Lightly grease your tin.
- Brush the filo with melted butter and place 3 squares on top of each other to form a star shape, carefully press into muffin tin.
- Now to make the toffee, tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved.
- Turn up the heat and bubble for 4-5 mins until you have caramel.
- Take off the heat, then carefully stir in the cream and butter.
- Once oven has finished, remove and spread the toffee over the top and allow to cool for about 1 hour. Serve! Yummy!
Makes 1 x 8 inch cake tin
I cheated slightly with this and used ready made cake mix.
200g Betty Crocker Vanilla Cake Mix
2 tbsp olive oil
1/4 cup sour cream – approx 75ml
1/4 cup water – 75ml
2 large bananas – sliced
100g shredded coconut
1/2 cup brown sugar
2 tbsp butter
1 tbsp lemon juice
- Preheat oven to 180 deg, grease the baking tin with spray oil.
- With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for 2 minutes
- Place banana slices evenly on bottom of tin.
- In a small saucepan melt butter. Add brown sugar and lemon juice and heat until dissolved. (approx 40 secs) Pour the brown sugar mixture into the cake tin over the bananas. Sprinkle coconut over brown sugar sauce.
- Pour over the cake mixture and spread evenly.
- Bake in oven for approx 40 mins. (If you have a Hotpoint Luce oven, use the dessert setting to bake).
- Let it cool for 5 mins then serve with some ice cream, custard or even just some whipped cream. YUMMY!!