Super creamy and rich-tasting dish, with a crunchy cover.
Absolutely a fan favourite!
Ingredients:
- 2 tsp sunflower oil
- 1 onion, peeled and finely chopped
- 3 garlic cloves, peeled and crushed
- 1 fat or 2 thin leeks, trimmed, washed, and cut into thin slices
- 100 ml white wine
- 150 ml water
- 1 chicken stock cube
- 1 kg whole cooked chicken (or 4 poached chicken breasts)
- 100 g sliced smoked ham (turkeyham also works)
- 2 tbsp plain flour
- 300 g half-fat crème fraîche
- freshly ground black pepper
- packet of filo sheets
- extra sunflower oil for brushing / spraying
Recipe:
- Heat the oil in a large non-stick frying pan over a low heat, and add the onion
- Season with some salt and pepper, gently fry for a few minutes until it starts going glazy
- Add the garlic, up the heat to medium, and fry for another minute
- Add the leek, cook for another minute, stirring non-stop
- Pour over the white wine and 100 ml water, and sprinkle over the stock cube
- Simmer on high heat, stirring constantly, until the liquid has reduced by half, then remove the pan from theheat
- Strip off the meat from the chicken (or shred the poached chicken breasts) and tear into bite-sized chunks
- Put the chicken in a large bowl, cut the ham in strips, and add to the bowl
- Sprinkle with the flour and mix well together
- Add the onion/leek mixture, 50 ml water and the crème fraîche to the bowl, season with loads of freshly ground black pepper and stir everything together until combined
- Spoon into a pie dish of at least 1,5 litre
- Preheat oven to 200°C / Fan 180°C / Gas 6
- Pile the filo sheets on the work furface, in layers of three
- Cut the filo into rectangles, and brush the top layer with some oil
- Very loosely scrunch it up and place it on top of the filling, covering it all
- Bake for 30-35 minutes or until the pastry is crisp and golden brown, and the filling is bubbling
- Eat!
