Spiced Tomato & Meat Filo Pan Pie

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October 14, 2020

A family favourite pie with a twist. Our Love Canned Food ambassador, Phil Vickery, makes this delicious pie using canned foods to help cut preparation time without sacrificing flavour. It only uses two pans too, meaning there’s barely any washing up to do – winner!

  • Prep: 15 mins
  • Cook: 35 mins

Method

1Preheat the oven to 200ºC, or gas mark 6

2Line a 20-22cm x 3cm deep ovenproof frying pan with 3-4 sheets of filo pastry, brushing each layer with a little melted butter. No need to cut the sheets, just scrunch them to fit

3Brush the top layer of pastry with beaten egg, pop into the oven and cook for 10 minutes to set the egg and the pastry. Once set, remove the pan from the oven

4Meanwhile, whilst the pastry is browning, heat the oil in a saucepan and add the onions and garlic. Cook for 10 minutes to soften them over a high heat

5Add the tomatoes, chilli and stock cube to the onions and garlic and simmer until the mix thickens (around 5-10 minutes)

6Stir in the chopped chicken and season well with salt and pepper

7Spoon the mixture into the cooked filo-lined pan

8Arrange the rest of the filo paste on top, scrunched up, and drizzle with melted butter and a little salt and pepper

9Pop into the oven and cook for a further 15 minutes until the pastry is golden brown

10While the pie cooks, stir the mango chutney and ginger together

11Once cooked, serve the pie in the pan, with the chutney mixture on the side

Ingredients

400 g Canned Chopped Tomatoes

250 g Canned Cooked Chicken

2 tbsp Olive Oil

10 Sheets of Filo Pastry

30 g Butter

1 Onion, chopped

1 Garlic Clove

4 tbsp Mango Chutney

2 tbsp Chopped Ginger

1 Egg, beaten

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