Chicken and Leek Filo Pie

This recipe came about when reading the FAB cook book Jamie Oliver's Ministry Of Food. There's a great recipe in there for a spinach and ricotta filo pie. One day I was really craving it but didn't have all the ingredients so ended up using the reliable combination of chicken and leek. It bares very little resemblance to its inspiration, as the filling oozes out when cut (unlike the spinach and ricotta version) however it has definitely become a firm family favourite. Even my Mother requests it on occasion and she's not easy to please! If you fancy giving it a go here's how I do it:

Igredients:

4 chicken breasts

1/2 a punnet of mushrooms

3 small leeks

300 ml hot water

1 chicken stock cube

150 ml double cream

3 teaspoons wholegrain mustard

half glass of white wine

6 sheets of filo pastry (easily found in the chilled ready-made pastry section)

half a cup of olive oil plus a splash for browning the chicken

Utensils:

Deep frying pan that can go in the oven

1 sheet of grease proof paper big enough to line the frying pan

Basting brush

Method:

Prepare the veg and dice the chicken

In a separate saucepan start by browning the chicken

Add the mushrooms and leeks and cook until just softened

Add the water and chicken stock

Then pour in the white wine and simmer for around 10 minutes until the sauce starts to thicken

While the sauce is simmering prepare the filo sheets: Line the worktop with the greaseproof paper and baste it with a film of olive oil. Next layer individual sheets of filo pastry over the greaseproof paper basting with the olive oil in between each sheet. I like to tear the sheets and arrange randomly as it leads to a better crunch and look. The area of filo pastry needs to be large enough to fill the pan and cover any sauce inside as shown in the picture.

Add the mustard and cream to the sauce.

You are now ready to prepare the pie: line the deep frying pan with your filo sheets and greaseproof paper (paper side down). Fill the pan with the sauce. Next gently wrap the excess filo sheets over the top of the filling and separate them from the greasproof paper so the top of the pie is uncovered. Baste with another coating of olive oil. At this point I like to cut off any excess greaseproof paper hanging over the sides otherwise it will catch in the oven.

Place the frying pan on a medium heat for no longer than 5 minutes to cook the bottom of the pie.

Finally place in a preheated oven at around 170 C and cook for 25 minutes or until golden on top.

I like to serve with rosemary potatoes and I also like to make some extra sauce (using just chicken stock, wine, cream and mustard) to pour over the top. Enjoy!

If making this for guests, why not try making mini ones in large ramekins. These are much easier to serve and look really impressive.