Spiced Tomato & Meat Filo Pan Pie
Affordable Family Favourites, Affordable Recipe Ideas for the Family, Phil Vickery, Winter Warmers
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