Mini Chicken Pies

Last night Charlotte came over for dinner. The time flew by which is always a good sign! Because I really liked the oven pans of last week and it's also tapas like food, I decided to make it again today. The plan was actually to just make the same mushrooms, with two other pans, but I had forgotten the coconut milk ... so no Indian visurry but again the stewed fish. Also a new delicious chicken pie!

Time: 30 minutes

The ingredients for 2 oven pans:

  • 2 slices of filo pastry
  • 1 chicken breast of about 150 g 
  • 500 ml chicken stock (from a cube) 
  • 2 eggs 
  • 100 ml soya cream 
  • 1 sprig fresh rosemary 
  • 4 sundried tomatoes 
  • 30 g grated cheese 
  • Salt & Pepper 
  • olive oil

What you do: 
  1. Preheat the oven to 200 degrees Celsius. 
  2. make the chicken broth and cut the chicken into strips. Cook the chicken for 10 minutes in the broth until done. 
  3. Meanwhile, brush the slices of filo pastry lightly with olive oil and also the inside of the oven pans. Put the slices of filo in the pans and press well into the corners. Leave the rest over the edge. 
  4. Divide the chicken and sliced ​​sundried tomatoes over the 2 pans. 
  5. Beat 2 eggs with 100 ml of cream and stir in the grated cheese and finely chopped rosemary leaves into through it. Pour over the filling and fold the dough casually back so it does not hang over the edge. 
  6. Bake, uncovered, for 20 minutes until golden brown.


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