Mini chicken and cranberry pies
Time to make: 55 mins
Total cost: $ 7.20 / $ 0.30 per serve
(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
Total fat 1g
Saturated fat 1g
Dietary fibre 1g
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
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.
Hanu de Jong
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