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January 27, 2013 / Claudia

New Food Thursday: Pie

Mr B and I love food. We love eating it, we have started to love making it, and we get pretty excited when we find an ingredient we’re keen to use. Don’t get us wrong, we are almost laughably frugal but on occasion we will amply justify a slightly more luxury item. This is the case with filo pastry.

When we first started cooking together, we came across a lot of recipes that we wanted to make that involved filo pastry. We were brave, we were ready to handle the fragile sheets but could we find any? No. None at all. Anywhere we looked. So, when our local supermarket had a ready made packet available a couple of weeks ago, we snapped it up with no recipe in mind, saying “we’ll definitely use it before it’s use by date…”.

When realising that we had nothing planned for tea and the filo was fast approaching that use by date that seemed so far away, I got adventurous and made my first ever filo pastry pie.

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Chicken and brocolli filo pie

Ingredients:
300g Chicken mini breast fillets, diced (you could easily use whatever chicken-y bit you’ve got in, so long as it’s boned)
1 red onion, sliced
Brocolli, cut into florets
Freshly ground black pepper
1 teaspoon of dried oregano
2 tablespoons of olive oil
Splash of white wine
300ml creme fraiche
5 large sheets of filo pastry

Method:
1. Fry the chicken in the olive oil in a frying pan until the chicken is white in colour. Add the onion and cook for a further few minutes.
2. Add the oregano, black pepper and white wine into the pan. Cook for a minute longer.
3. Add the brocolli, stir and cook for 5 minutes. Mix the creme fraiche in and simmer whilst you prepare the pie casing.

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4. Brush a loose bottom-ed cake tin with olive oil and line with a sheet of filo pastry. Brush the filo pastry with olive oil and add a sheet of filo pastry on top at a slightly different angle. Repeat until you have used all five sheets.

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5. Fill the pastry case with the pie filling and close up the top with the overlapping pastry to make the pie lid.

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6. Bake in the oven (about 180degrees celsius) for 30 minutes until golden and crisp. Remove from the oven and let sit for 5 minutes – the case will be extremely hot!

7. Remove from case and serve with sautee potatoes.

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One Comment

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  1. Gilly / Jan 28 2013 7:43 pm

    that looks like a very tasty pie!

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