Chicken and Thyme Filo Pies with Nutty Crumble Recipe

Ingredients

• ¼ cup oil
• 4 leeks, thinly sliced
• 600g chicken thigh fillets, chopped
• 1 tablespoon thyme leaves
• 2 tablespoons flour
• 250g PHILADELPHIA Block Cream Cheese, softened
• Salt and freshly ground black pepper, to taste
• 1/ 3 cup coarse fresh breadcrumbs
• 2 tablespoons roughly chopped almonds
• 2 tablespoons roughly chopped walnuts or pecans
• 2 tablespoons finely grated Parmesan cheese
• 8 sheets filo pastry
• 75g butter, melted

Method

• HEAT the oil in a large frypan and gently cook the leeks for 15 minutes or until softened. Increase the heat; add the chicken and thyme and cook for 3–5 minutes or until the chicken is browned. Sprinkle over the flour and cook, stirring for 1 minute. Add the PHILLY and stir until melted. Season, then allow to cool. Combine breadcrumbs, nuts and Parmesan and set aside.
• MAKE a stack with 4 sheets of filo, brushing each layer with butter. Cut each stack into 6 squares. Repeat process with remaining 4 sheets of filo. Gently press pastry squares into 12 x 1/3 cup capacity greased muffin pans. Gently pleat and fold in the pastry to form a collar around each pie. Spoon chicken mixture into pastry cups then top with crumble. Drizzle with remaining butter.
• BAKE in a moderate oven 180°C for 15–20 minutes or until crisp and golden. Cool slightly before removing from pans. Serve immediately