CHICKEN AND LEEK PHYLLO PIE

(Serves 4-6)

800 g               deboned chicken fillets – cubed

3                      leeks, thinly sliced

80 g                 butter

                        Salt, pepper and garlic and herb to taste

80 ml               flour

250 ml             milk or use chicken stock

30 ml               chopped thyme

                        zest of 1 lemon

160 g               crumbled feta cheese

12 sheets        phyllo pastry

60 ml               melted butter

15 ml               sesame seeds

METHOD:

  • Preheat the oven to 180°C.
  • Saute the leeks in half of the butter, remove from frying pan.
  • Stir fry the chicken in the rest of the butter. Season and add the cooked leeks, thyme and lemon zest back to the pan
  • Add the flour and mix well
  • Add the milk and mix into the filling. Heat gently and bring to the boil.  Stir regularly. Taste to adjust the seasoning. 
  • Cool a little – then sprinkle over the feta cheese
  • Brush each strip of phyllo pastry with a little butter and crunch loosely into a ball. Place on top of the filling to cover the filling completely
  • Brush with a little extra melted butter and sprinkle the sesame seeds on top of the pastry
  • Bake for about 25 minutes until golden brown and crisp

 

 

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