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Chicken and mushroom filo pies
Try our low calorie chicken and mushroom filo pies, so easy to make, delicious healthy snack and great to pop into lunchboxes.
Serves: 10 (makes 10 pies)
Time to make: 25 mins
Hands-on time: 10 mins
Ingredients
- spray oil
- 5 sheets filo pastry
- 1 tablespoon reduced-fat spread, melted
- 1 ½ cups white button mushrooms, chopped
- 100g skinless boneless chicken breast, chopped
- 1 cup cooked spinach, chopped
- ⅓ cup salt-reduced liquid chicken stock
- ½ cup reduced-fat sour cream
- ¼ cup low-fat plain yoghurt
- 1 tablespoon dried tarragon
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Instructions
1 Preheat oven to 180°C. Grease 10 holes of a 12-hole muffin pan with oil spray. Cut filo pastry sheets in half. Take 1 sheet and spread with melted spread, fold over, spread with spread and fold again so it is a quarter of the size. Fit into muffin pan hole and repeat until all 10 are filled with
a filo basket. Cover with a damp tea towel to avoid drying out.
2 Heat a non-stick frying pan with oil spray. Add mushrooms and chicken and stir until cooked. Add the remaining ingredients and stir well until sauce is thickened and ingredients combined.
3 Divide filling among filo baskets then place in oven for 10-15 minutes until filo is golden.
HFG tip
These are best eaten on the day of baking.
Nutrition Info (per serve)
-
Calories 67cal
-
Kilojoules 280kJ
-
Protein 4g
-
Total fat 3g
-
–Saturated fat 1g
-
Carbohydrates 5g
-
–Sugars 1g
-
dietary fibre N/S
-
Sodium 100mg
-
Calcium 40mg
-
Iron 0.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
