Helen RandellChicken and cinnamon filo pies
April 8th 2011 09:04
I put the call out a little while ago for recipes which can be pre-cooked, frozen and then bunged straight in the oven, direct from their frosty depths with no defrosting necessary. I didn’t get much response, but I have since come across a couple of things which can be created thus such.
The whole purpose of the exercise is to have something which you can heat up and eat within around about 30-45minutes, hopefully stopping the dreaded trip to takeaway shop in a moment of weakness. Working with a friend, we have now done our own home made frozen pizzas a couple of times and have recently branched out to include these frozen chicken filo pastries.
I think we’re on to a winner with these ones and next time I hope to do a couple of variations on this theme, perhaps making some with a pesto sauce or even a Moroccan lamb version. I encourage you to make a double batch and put half of them in the freeaer for a lazy day.
Chicken and Cinnamon filo pies
- makes 4
1 tbs olive oil
1 brown onion, halved, cut into wedges
2 garlic cloves, finely chopped
650g chicken breast fillet, cut into 2.5cm pieces
1/3 cup white wine
1 cup passata
1 tbs honey
1 tsp ground cinnamon
2 tbs fresh chopped parsley
12 sheets filo pastry
60g unsalted butter, melted
1. Heat the oil in a saucepan over med-high heat. Cook the onion, stirring for 5 miuntes until browned. Add the garlic and cook 1 min. Add the chicken and cook, stirring 3-5 min until browned.
2. Add the wine and cook for 2 min until liquid reduces slightly. Add the passata, honey and cinnamon. Simmer, stirring occassionally for 5 minutes until chicken is cooked through and sauce thickens. Stir in the parsley and set aside to cool completely.
3. Preheat oven to 220 degree C. Place the filo sheets on a work surface and cover with damp tea towel. Brush 1 sheet with melted butter. Repeat with 5 more sheets and butter. Cut in half crossways. Place 1/4 of chicken mixture in the centre of 1 filo stack. Fold edges, overlapping, over the chicken mixture to enclose. Brush with melted butter. Repeat with remaining ingredients to make four parcels.
4. Line a baking tray. Place the parcels seam side down. Bake for 20 minutes and dust with extra cinnamon.
** TO FREEZE: Wrap uncooked pies in 2 layers of gradwrap to freeze. Bake from frozen at 220 degrees for 15-20 minutes.
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