Chicken and Mushroom Pick-Up Pies

Ingredients

• 1 onion, diced
• 1 garlic clove, crushed
• 600ml semi-skimmed milk
• 1 ½ tbsps cornflour
• 1 tsp Dijon mustard
• 2 skinless chicken breasts, diced
• 200g sliced chestnut mushrooms
• 1 tbsp chopped fresh parsley
• 4 sheets filo pastry

Cooking Instructions

1. Preheat the oven to 200C, 400F, Gas Mark 6.
2. Heat a large, non-stick saucepan, then dry-fry the onion and the garlic until soft.
3. Add 500ml of the milk and heat. Mix the cornflour with the remaining milk and whisk in. As the sauce thickens mix in the mustard, diced chicken and mushrooms.
4. Simmer for 10 minutes, then remove from the heat, stir in the parsley and allow to cool for 10 minutes.
5. Spray a filo pastry sheet with a little oil spray, place 2 tbsps of filling at one end and fold over to make a triangle shape. Repeat with the remaining filo sheets.
6. Place the 4 filled pastry triangles on a non-stick baking tray, spray lightly with oil spray, then bake in the oven for 10 minutes until golden brown. Serve with mixed salad.

Tips

These individual pies are ideal for a packed lunch.