Chicken & Spring Onion Filo Pie |
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Serves 4 |
Prep 15 mins |
Cooking 1h 30 mins |
Easy |
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Ingredients |
75g butter
bunch spring onions, sliced
300g chestnut mushrooms, sliced
25g flour
300ml chicken stock (left over from the
pot roast)
300ml cooked chicken (left over from
the pot roast), shredded
75ml double cream
1/2 tbsp mustard
small handful parsley
6 sheets filo pastry
60 ml olive oil
1 tsp thyme leaves
1 tsp nigella seeds
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Heat a third of the butter in
a large saucepan, cook the spring onions until softened,
then tip onto a plate and repeat with the other third of
the butter and the mushrooms. Heat the remaining butter in
the same saucepan and, once melted, stir in the flour and
cook the sandy paste for 1 min, then stir in the chicken
stock a ladleful at a time. Leave on a low heat to simmer
for 5 mins, then stir in the chicken, spring onions,
mushrooms, cream and mustard into the sauce, add the
parsley and season with salt and pepper. Spoon into a 20
cm pie dish and leave to cool.
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Heat the oven to 190C/ 170C
Fan/ gas 5. Lay a sheet of filo on a chopping board and
brush with olive oil, then place on top of the pie with
the borders resting on the sides of the dish, then repeat
the process, placing the next sheet slightly off-centre -
the idea is to fan the sheets of filo. Brush every layer
with oil, and on the last layer sprinkle over salt, thyme
leaves and nigella seeds. Press the pastry gently into the
edge of the dish. Bake for about 1hr until the pastry is
deep golden, then remove from the oven and serve.
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