Brushing sheets of filo with butter and then scrunching them tightly into "flowers" is an easy way to create a crispy topping for this delicious chicken pie.
|2 large||Leeks, white part and half the green sliced finger-width|
|600 g||Mixed mushrooms, halved or quartered (Main)|
|800 g||Boneless chicken thighs, use up to 1kg, cut into halves or thirds (Main)|
|2 cups||Chicken stock|
|1||Lemon, finely grated zest only|
|40 g||Dried sliced mushrooms, or 2 tsp mushroom or porcini powder, or 2 tsp miso paste|
|¼ cup||Lemon juice|
|¼ cup||Parsley leaves, chopped|
|10 sheets||Filo pastry, use up to 12 (Main)|
|60 g||Butter, melted|
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- Melt butter in large pot or ovenproof frypan and cook leeks and mushrooms over a gentle heat until softened and starting to turn golden (10 minutes).
- Add chicken, stock, lemon zest and dried mushrooms, porcini powder or miso and simmer until chicken is cooked (about 10 minutes). Combine cornflour and lemon juice, then stir into chicken mixture with parsley, salt and pepper.
- The filling can be cooked in advance up to this stage, chilled for up to two days until needed and reheated before topping with pastry. Preheat oven to 180C fanbake. Brush the top sheet of filo with butter and draw up to form a loose bundle. Place on top of hot filling in a pie dish or the ovenproof frying pan. Repeat with remaining filo.
- Bake until golden (about 15 minutes).
More delicious mushroom recipes from Annabel
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