Compared to most types of pastry, filo has a low fat content so it does mean if you’re cutting back on calories, you can still have your pie and eat it! For a vegetarian option, use a good mix of fresh vegetables instead of the chicken.
- 1tbsp vegetable oil
- 1 small onion, finely chopped
- 350g cooked lean chicken, cut into small pieces
- 250g frozen diced vegetable mix
- 250g readymade white sauce
- Salt and freshly ground black pepper
- 4 large sheets filo pastry
- 1 medium egg, beaten
rPre-heat oven to 200°C/400°F/Fan 180°C/Gas Mark 6. Heat the oil in a saucepan and gently fry the onion for 5 mins, stirring, until softened. Leave to cool then stir in the chicken and frozen vegetables.
Divide the chicken mixture between 4 x 10cm round, shallow ovenproof dishes. Spoon over the sauce, season lightly and place on a large baking tray.
Lay the sheets of pastry on the work surface and brush with egg, then scrunch up each sheet to make a loose “rosette” shape and place one on top of each portion of chicken, making sure it is completely covered.
Brush the pastry tops with more egg. Bake for about 30 mins until golden, crisp and piping hot. Serve immediately with fresh vegetables or a crisp salad.
Top tip for making Lower-fat chicken and vegetable pies
For an Italian flavoured pie, replace the white sauce with a readymade tomato pasta or pizza sauce.