Tasty and pretty! That’s Sauvignon Chicken and Mushroom Filo Pie. Preparing this recipe could be tricky at times but it’s worth all the fuss.
Crispy Sauvignon Chicken and Mushroom Filo Pie
1 Bay leaf
1 Onion, chopped
1 Leek, trimmed and chopped
2 tablespoon Plain flour
1 tablespoon Freshly chopped tarragon
8 fl oz Chicken stock
1/4 pint Dry white wine
3 x 6 oz Chicken breasts
6 oz Baby button mushrooms
Seasonal vegetables, to serve
Sprig of fresh parsley, to garnish
Salt and freshly ground black pepper
For the topping:
1 teaspoon Sesame seeds
1 tablespoon Sunflower oil
3 oz Filo pastry (about 5 sheets)
Preheat the oven to 375°F/Gas Mark 5. Put the onion and leek in a heavy-based saucepan with 4 fl oz of the stock.
Bring to a boil and simmer for 5 minutes, then uncover and cook until the stock has evaporated and the vegetables are tender.
Cut the chicken into bite-sized cubes. Add to the pan with the remaining stock, wine and bay leaf. Cover and gently simmer for 5 minutes. Add the mushrooms and simmer for a further 5 minutes.
Blend the flour with 3 tablespoons of cold water. Stir into the pan and cook, stirring all the time until the sauce has thickened. Stir the tarragon into the sauce and season with salt and pepper.
Spoon the mixture into a 2 pint pie dish, discarding the bay leaf.
Lightly brush a sheet of filo pastry with a little oil. Crumple the pastry slightly. Arrange on top of the filling. Repeat with the remaining filo sheets and oil, then sprinkle the top of the pie with the sesame seeds.
Bake the pie on the middle shelf of the preheated oven for 20 minutes until the filo pastry topping is golden and crisp. Garnish with a sprig of parsley. Serve the pie immediately with the seasonal vegetables.
* Serves 4.
Crispy Sauvignon Chicken and Mushroom Filo Pie is great for kids. They would not be able to resist it. What’s more, this is a healthier alternative to frozen pies.