Chicken and mushroom mini filo pies



  • 2 teaspoons olive oil
  • 1/2 small leek, trimmed, halved, washed, finely chopped
  • 300g chicken thigh fillets, trimmed, finely chopped
  • 50g mushrooms, finely chopped
  • 1 tablespoon finely shredded fresh sage leaves
  • 2 tablespoons plain flour
  • 3/4 cup chicken liquid stock
  • 8 sheets filo pastry
  • 90g butter, melted


Step 1
Heat oil in a large frying pan over medium-high heat. Add leek. Cook for 3 minutes or until softened. Add chicken. Cook, stirring occasionally, for 5 to 6 minutes or until just cooked through. Add mushrooms and sage. Cook for 2 minutes, or until mushroom is tender. Add flour. Cook, stirring, for 1 minute. Add stock. Cook, stirring, for 2 to 3 minutes or until boiled and thickened. Remove from heat.

Step 2
Preheat oven to 180°C/160°C fan-forced. Grease a 12-hole, 1 1/2 tablespoon capacity patty pan. Place 1 sheet filo on a flat surface. Brush with butter. Top with 1 sheet filo. Repeat layering with 2 sheets filo. Cut filo stack in half lengthways. Cut each half into thirds. Cover remaining pastry with a damp tea towel so it doesn't dry out. Carefully press each filo piece into 6 holes of prepared patty pan, allowing overhang. Repeat with remaining filo and butter.

Step 3
Spoon 1 heaped tablespoon chicken mixture into each pastry case. Fold up sides to form a pouch and pinch to enclose the filling. Brush with butter and season with salt and pepper. Bake for 25 minutes, or until golden. Stand for 3 minutes. Serve.