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INGREDIENTS:
3 medium parsnips, diced
1 leek, thinly sliced
1 clove garlic, crushed
1 cup salt reduced chicken stock
2 tablespoons white wine
Cracked black pepper to taste
2 tablespoons chopped fresh parsley
1 cup skinless cooked and diced chicken
300g can Edgell Four Bean Mix,
undrained
8 sheets filo pastry
Spray oil
METHOD:
1. Place parsnips, leek, garlic and ½ cup chicken stock in a
saucepan, cover and cook for 5 minutes.
2. Add remaining stock, white wine, pepper and parsley and simmer
until tender.
3. Stir in chicken and undrained
Edgell Four Bean Mix.
4. Fold 2 sheets filo pastry in half, spray with oil and place
oil side down into a large muffin pan easing in gently. Repeat with
remaining pastry to make 4 pies.
5. Divide filling between the pies and
fold over edges and spray with oil.
6. Bake in a preheated oven at 200ºC
for 25 minutes or until golden.
SERVES: 4
PREPARATION TIME: 15 minutes
COOKING TIME: 25 minutes
TIP: Chopped celery can be added with parsnip to add crunch.
| Energy |
1208kJ
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| Protein |
19.2g |
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| Fat - total |
4.9g |
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| - saturated |
1g |
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| Carbohydrate - total |
36.3g |
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| - sugars |
8.2g |
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| Fibre |
8g |
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| Sodium |
627mg |
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