Chicken, Spinach and Brie Filo Pastry Bites

How to make it

What could be more delicious and inviting than a warm and gooey cheese pastry? These Brie filo pastry bites look incredible and taste sensational, especially when you use Brie de Meaux AOC for a truly authentic taste.

Preparation:

1. Melt the butter in a microwave, 20-30 seconds or until the butter has melted
2. For the chicken, if you are using chicken from left overs ensure it is shredded
3. For the spinach, fill a saucepan with 2 inches of water and fit with a steamer and lid
4. Add the spinach and bring the water to the boil. Simmer until spinach has wilted
5. Drain, then place in a clean tea towel. Squeeze out all excess liquid
6. Ensure the Brie de Meaux AOC is straight out of the fridge, cut into approx 12.5g pieces (This is 16 pieces of a 200g wedge, so you can cut relatively evenly).

Creating the bites:

1. Preheat your oven to 200°C/180°C fan/Gas 6
2. Ensure your filo pastry is room temperature and unfolds easily – to keep it moist whilst working with it you can wrap it in a damp cloth
3. Take a filo pastry sheet and lay it out horizontally
4. Brush the whole layer using the melted butter
5. place another sheet over the top of the first
6. Cut a line across the middle horizontally, giving you two parallel strips
7. in the top left corner of the first strip, place a handful of chicken, then a spoon of spinach, then a slice of brie. Be careful not to overfill
8. Brush a diagonal edge with the melted butter – this is where you’re going to fold
9. Fold the top corner over so that it makes a triangle with the filling contained inside
10. Press down to secure
11. brush another line of melted butter, this time on the vertical edge, then fold again
12. Continue folding until all the edges are sealed
13. Trim off any excess pastry
14. Brush the whole parcel top with butter and sprinkle the sesame seeds over the top
15. Bake for around 10-15 minutes, until they are golden brown and crispy