Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 2 tbs olive oil

  3. 1 large brown onion, coarsely chopped

  4. 2 celery sticks, trimmed, thinly sliced

  5. 125g baby corn spears, cut into thirds

  6. 6 (about 600g) chicken thigh fillets, cut into 3cm pieces

  7. 40g butter

  8. 2 tbs plain flour

  9. 375ml (1 1/2 cups) chicken stock

  10. 150g (1 cup) frozen peas

  11. 1/4 cup fresh oregano leaves

  12. 1/4 cup chopped fresh continental parsley

  13. Herb chilli crust

  14. 12 sheets filo pastry

  15. 60ml (1/4 cup) olive oil

  16. 20g butter, melted

  17. 1/3 cup fresh oregano leaves

  18. 1/3 cup fresh continental parsley leaves

  19. 1 large fresh green chilli , thinly sliced

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180°C. Heat the oil in a large heavy-based frying pan. Cook the onion, stirring, for 3-4 minutes or until soft. Add celery and corn. Cook for 2-3 minutes or until the vegetables are tender. Transfer to a heatproof bowl.

  2. Heat the pan over medium-high heat. Cook the chicken for 3 minutes each side or until browned. Season with salt and pepper. Add to the vegetables.

  3. Melt the butter in pan over medium-high heat. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles. Remove from heat. Gradually whisk in the stock. Place pan over medium-high heat. Whisk for 3-4 minutes or until the sauce thickens and comes to the boil. Stir in the peas, oregano and parsley. Stir in the vegetables and chicken. Divide among six 330ml (1 1/3-cup) capacity ovenproof dishes.

  4. To make the herb chilli crust, place 1 filo sheet on a clean work surface. Combine oil and butter in a bowl. Brush the filo with oil mixture. Top with one-sixth of the oregano, parsley and chilli. Season with salt and pepper. Top with another filo sheet. Press down lightly. Brush with oil mixture. Cut into 6 squares. Scrunch each square. Arrange on top of 1 dish. Repeat with remaining filo, oil mixture, oregano, parsley and chilli.

  5. Place the pies on a baking tray. Bake for 20-25 minutes or until crisp and golden.


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