Leftover Chicken & Spinach Handpies
This is why I roast two chooks - leftover chicken, spinach and herbs bundled up in filo and baked into puffy, golden pillows you eat with your hands.
Serves: 4
Prep time: 30 minutes
Cook time: 20 minutes
INGREDIENTS
2 cups leftover roast chicken, shredded
60g baby spinach, roughly chopped
1 egg
1/3 cup picked dill leaves, chopped
1 whole spring onion, finely chopped (about 1/3 cup)
1/3 cup goats curd
1 tsp salt
zest of 1 lemon
1 pack filo (about 16 sheets)
olive oil spray, or 1/2 cup olive oil and a brush
4 slices cheddar (or slice your own)
4 slices mozzarella (or 1 cup grated, divided)
1 tsp sesame seeds
mayonnaise and sriracha, to serve
METHOD
Preheat the oven to 180°C fan-forced.
Combine the chicken, spinach, dill, spring onion, goats curd, lemon zest, salt and egg in a bowl. Mix well.
Place a large sheet of baking paper on the workbench.
Place 1 sheet of filo down and spray with oil (or brush). Repeat for 4 layers.
Place 1/4 cup of the chicken mix in the centre at the top of the sheets (the narrow end). Flatten it out to a 9x9cm square.
Place a thin slice of cheddar and a thin slice of mozzarella (or 1/4 cup grated) on top, then another 1/4 cup of chicken mix on top of that.
Fold in the two long edges to cover the mixture, then roll and fold all the way down, spraying as you go. Spray all sides and sprinkle the top with sesame seeds.
Repeat with the remaining chicken mix and filo to make 4.
Place on a paper-lined tray and bake for 20 minutes, until puffed and golden brown. They will puff up like huge pillows. If you want to reduce the puff, score the pastry slightly before it goes into the oven.
Serve with extra lemon, mayo, aioli, sriracha or any condiment you desire.
HINTS
This is the reason to roast two chooks - almost all leftovers are brilliant simply mixed with a few other bits and wrapped in pastry.
Spray or brush oil between every filo layer and on all sides as you roll - it's what gives you the shattering, golden crust rather than dry, pale patches.
Score the pastry lightly before baking if you'd rather tame the dramatic puff into something a little more manageable to eat.
NUTRITION (per recipe total, serves 4 - guide only):
Energy: 9800 kJ (2340 cal)
Protein: 150 g
Fat: 130 g
Saturated fat: 50 g
Carbohydrate: 130 g
Sugars: 6 g
Sodium: 4600 mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.