DD_logo_small DAILY DINNERS

Chicken & Spring Onion Filo Pie Printer Friendly Copy
chicken_spring_onion_filo_pie  
Serves 4 Prep  15 mins Cooking 1h 30 mins Easy  
      My rating rating5

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

  1. 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.

  2. 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.

Lovely Dessert:
Last Minute Summer Trifle
last_minute_summer_trifle
Great Dessert:
Spiced Pear Tarte Tatin
spiced_pear_tarte_tatin 

Special Dessert:
Chocolate RaspberryTart
chocloate_raspberry-tarts