Wednesday, 2 April 2014

Recipe of the Week: Chicken Filo Pie with a bonus dessert!

This week, I thought I'd share my adaption of the Hairy Bikers 'Chicken and Ham tangle pie' recipe from their 'Hairy Dieters' book.

I often use recipe books or pinterest for ideas with recipes then adapt them to suit my tastes and preferences. Although the original recipe is very nice, I do feel that my amendments add a bit of oomph to the meal. 



Ingredients:
  • Drizzle of garlic infused olive oil
  • 1 large onion, diced
  • 2-3 cloves garlic
  • 2 leeks, sliced
  • 150g mushrooms
  • 1 chicken stock cube dissolved in 200ml water
  • 50ml white wine vinegar
  • 350g cooked chicken
  • 100g sliced cooked ham
  • 2tbsp plain flour
  • 300g creme fraiche
  • Salt and pepper to taste
  • 3 sheets filo pastry (mine are approx 20 x 40 cm)
  • Olive oil to coat pastry
Firstly, heat the oil, onion and garlic in a large non-stick frying pan for about 5 minutes until the onion is softened.
Once softened, add the sliced leeks.
When the leeks have started to separate, usually after 1 minute, add the mushrooms.
Whilst this is gently cooking, in the casserole dish, mix the cooked chicken and ham together and add the plain flour. Stir thoroughly to coat the meat in the flour.
Meanwhile, pour the stock and water mixture, along with the white wine vinegar to the leek and mushroom mixture which should have now softened. Stir to coat all the ingredients in the stock and tip into the casserole dish.
Season and add creme fraiche to the casserole dish and mix thoroughly together.
At this point preheat the oven to 180 degrees celcius. Using half a pack of filo pastry (3 sheets) cut into small (approx 10x10cm) squares or rectangles with a blunt knife. Taking each small square, coat one side with olive oil using a pastry brush, scrunch the pastry loosely, oil side up and place onto the pie fling. Continue this process until the whole pie is covered in pastry. Put the pie in the oven for 30 minutes, or until the top is golden brown.

As an aside, with the rest of the filo pastry sheets, I like to make some sweet treats for dessert. Take one of the small squares and lay square in a cupcake tray. Dot the centre of the pastry with oil then add a second piece of pastry over the top in a diamond pattern. Fill the pastry with a filling of your choice. (my preference is a dollop each of peanut butter and nutella) and fold the pastry over the top to look like a small parcel or chinese dim sum. 
Brush the top with oil and add to the oven for 10-15 minutes whilst the pie finishes cooking. And there you have it, a two course meal in less than an hour! Serve the filo sweet treats with ice-cream for a mouthwatering end to a great meal!
As usual let me know if you make the dish and what you think of the meal. Also any tips for improvement would be much appreciated as ever! 

Love Jo xxx

Enjoy a good pie? Check out my Shepherd's Pie too!

1 comment:

  1. I've never tried this, looks very delicious though..Thanks for sharing.

    Simon

    ReplyDelete