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Chicken Filo Pies

Chicken Filo Pies

Chicken Filo Pies

This recipe transforms leftovers from our Baked Chicken Rice Pilaf recipe into chicken filo parcels so you can enjoy another quick, easy and satisfying meal for later in the week

Prep: 10 minutes
Cook Time: 30-35 minutes

Method

Shred the chicken from the bone and mix with the rice.

Brush a sheet of filo with oil or melted butter, top with another sheet and repeat. Do this 2 more times (4 pieces of filo pastry).

Cut in half and put some of the mix in each rectangle of filo. Roll up and tuck in edges. Repeat with remaining mix. Sprinkle with sesame seeds.

Chill in the fridge for 30 mins.

Bake in oven for 30-35 mins at 200°C until golden.  

Cooks note: This is a recipe idea to use any leftovers from our Baked Chicken Rice Pilaf with carrots, lemongrass and lime.

Ingredients

Shredded chicken (leftover from our Baked Chicken Rice Pilaf with carrots, lemongrass and lime recipe)

Olive oil or melted butter

Filo Pastry

Sesame seeds

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