Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 6 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
6
- 12 sheets filo pastry
- 50grams butter, melted
- 350grams leftover roast chicken, any skinless, roughly shredded or sliced
- 250grams boiled new potatoes, halved
- 125grams frozen peas, thawed
- 1-2tablespoons mild curry powder
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 3-4tablespoons hot vegetable stock
Method
Step 1 of 3
Preheat the oven to 200°C. Lightly brush 6 sheets of the filo with the melted butter. Use them to line the bottom of the pie or cake tin, allowing it to overlap the sides.
Step 2 of 3
Toss together the leftover chicken, potatoes, peas, and curry powder, and season well with salt and black pepper. Carefully pour over a little of the stock. Use just enough to wet the mixture and produce a little gravy, but don’t add too much because it will soak the pastry.
Step 3 of 3
Spoon the chicken filling into the filo pastry shell. Fold the pastry edges in towards the middle, and top the pie with the remaining 6 filo sheets, each brushed with a little melted butter. Tuck the edges of the pastry neatly down at the sides, and make sure that the top is well glazed with melted butter. Bake in the oven for 20-30 minutes until the pastry is cooked and golden. Serve hot.
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