Start this recipe by cutting each filo pastry sheet into 3 pieces. Take each piece of filo and scrunch up into circles the same size of your ramekins. Place them on a baking sheet and brush them with melted butter. Place in the oven and cook for 15 minutes at 200`c till golden brown. Meanwhile, start the chicken filling by heating the butter in a large pan. Add the sliced leeks, carrots and chopped garlic and sweat for 3 minutes. Add the red pepper and chicken pieces, and continue to cook to brown the chicken all over. Add the cream, mustard and chicken stock and mix well. Leave to cook until the chicken is soft and the sauce is thick and creamy. When you are ready to serve, season well with salt and pepper, add the fresh herbs, and mix well. Divide the mixture amongst your serving ramekins and cover with the cooked filo pastry caps. Serve the chicken ramekins hot with a salad or some mashed potatoes.

Serves 6

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