Free-form chicken pie

 

Ingredients(10)

4	phyllo pastry — sheets
60 ml	butter — melted
125 ml	cream cheese — flavoured, plain
1/2	chicken — cooked, deboned, roughly shredded
250 g	tomatoes — sliced into chunks
1	red onion — sliced
2	garlic — cloves, chopped
50 g	olives — pitted
	salt and freshly ground black pepper
	fresh basil — handful

Method:

Preheat the oven to 180°C. Line a large baking sheet with
baking paper.

1. Lightly brush each phyllo sheet with butter and layer the
sheets on top of one another. Then put the pastry on the prepared baking sheet.

2. Spread cream cheese on the pastry, keeping a 2cm border
clear of cheese.

3. Arrange the chicken, tomatoes, onion, garlic and olives
(if using) on top of the cream cheese. Season with the salt and pepper.

4. Fold the borders of the pastry up over the sides of the
filling, creasing the edges so they stay in place.

5. Brush a little butter all around the edges of the pastry.
Drizzle olive oil over the filling and bake for 10-15 minutes or until the
pastry is golden brown and crispy.

6. Sprinkle the basil over, slice and serve.