Chicken and thyme filo pies Ingredients

A delicious, crunchy pastry treat thats good for a snack or lunch

cooking spray oil (optional)

2 leeks trimmed and sliced

4 mushrooms, sliced

2 tablespoon plain flour*

185ml (3/4 cup) chicken stock, reduced salt*

300g tinned butter beans, rinsed and drained

200ml light sour cream

300g cooked chicken, shredded

1 clove garlic crushed

1 tablespoon thyme

¼ teaspoon lemon zest

1 tablespoon skim milk (for glazing)

6 sheets of filo pastry

Preheat oven to 180 °. Brush a filo pastry sheet with milk add next layer on top and repeat until all sheets are used. Cut bundle into four squares.
Place squares into a muffin pan, brush corners with remaining milk. Bake in oven until golden brown.
To prepare filling, fry leeks and mushroom with margarine and garlic until soft in a non stick pan.
Stir in the flour, then gradually add the stock, herbs, zest and sour cream. Cook, stirring until mixture thickens.
Add in butter beans and shredded chicken cook until heated through.
Divide mixture evenly between filo shells. Serve with a side salad.