thebigfatnoodle

This pie recipe is one of the easiest I’ve created, and serves 2 as individual pies. If you want to feed 4 or more, just double everything except the chilli powder.

1 x Large leek/2 medium leeks

1 x Shallot

2 x garlic Cloves

6 x Mushrooms

½ Chicken stock cube in 250 mls hot water

1 glass/375ml White Wine

30mls Double Cream

1 packet of Filo pastry

Knob of butter

1 x egg, beaten for egg wash

Olive Oil

Salt & pepper

½ teaspoon dried chilli

300gs diced chicken breast (2 chicken breast fillets will do)

2 x teaspoons Teriyaki seasoning for marinade

2 x teaspoons Worcester sauce for marinade

Chop and cube the Chicken. Put into a bowl and add the marinades. Stir and set aside.

Finely chop the vegetables.

Preheat the oven to 180 C/450 F

Into a large pan, add a knob of butter and fry off the chopped shallot until dark brown. You want to caramalise them, even burn them, as they will mellow out in the bake. Set aside

Add chicken to pan and fry until sealed and golden brown. Pour chicken into a bowl and set aside.

Add the Leeks, garlic and shallots to pan, and gently fry to soften. After 5 mins, add the chicken, stock, chilli powder (optional). Simmer for 15 mins.

Take off the heat, add the wine and cream, stir well.

Take the filo pastry, unwrap and layout on a table. Take a cerealbowl/small pudding bowl, check if it’s ok for the oven, and lay 2 sheets into the bowl, pressing it gently to form the pie base and sides.

Add the chicken mixture and sauce until ¾ full. Take a final sheet of filo, and place on top, squished up like a ball of tissue paper.

Brush the whole of the pastry with egg wash and twist of black pepper

Repeat with the remaining mixture to make second pie.

Place in hot oven for 15-20 minutes, until top is golden brown.

Serve hot.