Curried Chicken Fillo Pies

There's just something about a curried chicken pie that screams comfort in this cooler weather. Not only is this a delicious and easy recipe to make, but the crunch of that fillo pastry is the real cherry on top. Be sure to try this recipe, I guarantee you wont be disappointed!

Serves: 4

Ingredients

1 carrot, quartered and sliced

1 small onion, finely chopped

2 garlic cloves, finely chopped

1 tbsp curry powder (a little less if cooking for kids as it can be a little spicy)

1 tsp cumin

1/2 tsp ground coriander

3 tbsp flour

2 cups chicken stock

1 zucchini, quartered and sliced

1 cup frozen peas and corn, defrosted

2 cooked chicken breasts, shredded

1/2 cup cream (can use coconut if you prefer)

salt and pepper

Fillo pastry

Butter, melted

Method

1. Heat a drizzle of olive oil in a large pan on medium heat. Cook the onion and carrot for 4-5 mins until softened. Add the garlic, curry powder, cumin and ground coriander and stir well. Add the flour and cook for a further minute.

2. Slowly add the stock to the pan, stirring constantly. Bring to a gentle simmer and allow to bubble away for 6-8 minutes or until the sauce has thickened slightly.

3. Add the chopped zucchini, peas and corn and cook for another 5-6 minutes. Add the cooked chicken, followed by the cream, salt and pepper.
   

4. Take 4 large ramekins/pie dishes and divide the mixture between them. Take 1 sheet of fillo pastry, brush it with melted butter and layer the other sheet on top. Scrunch the fillo together and place on top of each dish. Brush with a little extra butter and place in the oven for 8-10 minutes or until golden brown.

Note: you can also assemble this in a large pie dish if you’d prefer to make a family sized pie OR you can make individual curried chicken parcels. To do this, take a sheet of fillo pastry and brush it with melted butter. Layer another sheet of fillo on top and repeat this process (so that you have 3 sheets of fillo layers on top of each other). Fold this in half and then place 3 tablespoons of the chicken mixture at the bottom end of the fillo pastry. Fold over once away from you, fold in the sides and then roll the rest of the way up. Brush the tops of each with melted butter, sprinkle with sesame seeds and place in the oven for 14-16 minutes or until golden brown.