Chicken and Thyme Filo Pies with Nutty Crumble

• 1/4 cup oil
• 4 leeks, thinly sliced
• 600 g chicken thigh fillets, chopped
• 1 tablespoon thyme leaves
• 2 tablespoons flour
• 250 g PHILADELPHIA Cream Cheese, softened
• salt and freshly ground black pepper, to taste
• 1/3 cup coarse fresh breadcrumbs
• 2 tablespoons roughly chopped almonds
• 2 tablespoons roughly chopped walnuts or pecans
• 2 tablespoons finely grated Parmesan cheese
• 8 sheets filo pastry
• 75 g butter, melted

1. HEAT the oil in a large frypan and gently cook the leeks for 15 minutes or until softened.
2. Increase the heat; add the chicken and thyme and cook for 35 minutes or until the chicken is browned.
3. Sprinkle over the flour and cook, stirring for 1 minute.
4. Add the PHILLY and stir until melted.
5. Season, then allow to cool.
6. Combine breadcrumbs, nuts and Parmesan and set aside.
7. MAKE a stack with 4 sheets of filo, brushing each layer with butter.
8. Cut each stack into 6 squares.
9. Repeat process with remaining 4 sheets of filo.
10. Gently press pastry squares into 12 x 1/3 cup capacity greased muffin pans.
11. Gently pleat and fold in the pastry to form a collar around each pie.
12. Spoon chicken mixture into pastry cups then top with crumble.
13. Drizzle with remaining butter.
14. BAKE in a moderate oven 180C for 1520 minutes or until crisp and golden.
15. Cool slightly before removing from pans.
16. Serve immediately.

oil, leeks, chicken thigh, thyme, flour, philadelphia cream cheese, salt, breadcrumbs, almonds, walnuts, parmesan cheese, pastry, butter

Taken from www.kraftrecipes.com/recipes/chicken-thyme-filo-pies-nutty-crumble-123720.aspx (may not work)