Ingredients
The following ingredients have 12 Servings
- 4 (about 400g) cooked chicken breasts, shredded
- 300g broad beans, podded
- 6 tbsp low fat crème fraîche
- 1½ tsp smoked paprika
- 1 clove garlic, crushed
- small bunch parsley, chopped
- ½ lemon, juiced
- oil
- 8 sheets filo pastry, cut into 15cm squares
Instruction
- Heat the oven to 180C/fan 160C/gas 4. Mix the shredded chicken, broad beans, crème fraîche, paprika, garlic, parsley and lemon juice together in a bowl with salt and pepper.
- Brush a 12-hole muffin tin with oil. Take 4 pieces of filo and lay over each other, quarter turning and overlapping them to make a star. Brush with oil then push into a muffin hole to make a pastry cup. Repeat until the holes are filled.
- Divide the chicken mix between the pastry cups, then scrunch over any overlapping pastry to cover the tops. Brush with a little more oil, then cook for 25-30 minutes until golden.
