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Friday, October 13, 2017

Chicken and Leek Pie

Simple and delicious - what more could you ask for? 
My monthly recipe using Mediterranean Delicacies Phyllo Pastry saw me coming up with a tasty, affordable and lighter version of the traditional chicken and leek pie. I just love the contrast of the light and crispy phyllo against the rich and creamy filling.

Chicken and Leek Pie

300g Leeks (rinsed and thinly sliced)
60ml Olive Oil

White sauce: 
30g Butter
2 Tbsp Cake Flour
625ml Milk
Pinch Salt and Pepper

450g Roast Chicken (skin removed and diced)

5 Sheets Mediterranean Delicacies Phyllo Pastry
Melted Butter for brushing

Fry the leeks in the olive oil with a pinch of salt until softened and beginning to brown. Set aside.
To make the white sauce:
Melt the butter in a saucepan over medium heat, add the flour and stir to combine, then add the milk, salt and pepper.
Whisk constantly until the sauce is just thick enough to coat the back of a spoon.
Set aside.
Preheat the oven to 180°C and grease a 25cm (or similar-sized) pie dish.
Roll out 5 sheets of Mediterranean Delicacies phyllo pastry.
Brush the top sheet with melted butter and press gently into the pie dish allowing the long edges of pastry to hang over the sides of the dish.
Repeat with the remaining 4 sheets.
Spoon the chicken and leeks into a mixing bowl and pour over the white sauce. Stir to combine, taste, and season with a little more salt and pepper if necessary.
Spoon the mixture into the pie dish.
Fold the overhanging pastry back over the pie filling to form a rustic parcel and brush with a little more melted butter.
Bake in the centre of your over for 40 minutes, or until the pastry it golden brown and crisp.

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