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Creamy Smoked Chicken Filo Pie
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Creamy Smoked Chicken Filo Pie

If you’ve always thought filo pastry was filed under ‘fiddly’, think again. It’s as easy as brushing thin sheets of filo with oil and layering them. File it instead under ‘dead simple'.

Makes 4-6
Prep Time 15 minutes
Cook Time 40 minutes

Ingredients

2 medium red onions, peeled and sliced
250 g button mushrooms, sliced
2 Tbsp chopped marjoram or oregano
2 Tbsp sundried tomatoes,sliced (optional)
1 Tegel Smoked Chicken
250 g creme fraiche
12 sheets filo pastry
3-4 Tbsp butter, melted
2 tsp sesame seeds (optional)

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
1. Cook the onions in a dash of oil, in a heated pan for 3-5 minutes until softened. Add the mushrooms and cook for a further 5 minutes. Stir in the herbs and sundried tomatoes if using, and cool.
Step 2
2. Tear the Tegel Smoked Chicken into bite-sized pieces and toss into the mushroom mixture with the creme fraiche and season with salt and pepper.
Step 3
3. Brush 8 sheets of the filo pastry with butter or spray with oil and place into a 24cm flan tin. Fill with the chicken and mushroom mixture and then flip the overhanging filo pastry edges into the centre.
Step 4
4. Brush the remaining sheets of filo with butter and place on top of the pie. Sprinkle with sesame seeds if wished and bake at 190oC for 40 minutes.

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2 medium red onions, peeled and sliced
250 g button mushrooms, sliced
2 Tbsp chopped marjoram or oregano
2 Tbsp sundried tomatoes,sliced (optional)
1 Tegel Smoked Chicken
250 g creme fraiche
12 sheets filo pastry
3-4 Tbsp butter, melted
2 tsp sesame seeds (optional)
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