Chicken and Ham pie
Ingredients
2 teaspoon sunflower oil
1 onion -- medium sized - finely chopped
2 garlic -- cloves crushed
1 leek -- medium sized, sliced
100 milliliter white wine
150 milliliter water
1 chicken stock cube
300 gram chicken breast -- approx 2 breasts, cut into bite-size pieces
100 gram smoked ham -- or gammon, or unsmoked
2 tablespoon plain flour
300 gram Creme Fraiche -- half-fat variety
1 tsp Mustard
black pepper -- freshly ground
3 filo pastry sheets -- each about 40 X 30cm
Directions
- Cook the onion and garlic in the oil, in a large non-stick frying pan until soft, but not coloured, then add the leeks and cook for about 1 minute.
- Add the chicken and ham and cook the meats thouroughly. Sprinkle in the plain flour and mix in well.
- Pour over the white wine, and 100ml of the water. Dissolve the stock cube in the pan, keep simmering on a high heat, stirring constantly until the liquid has reduced to about half.
- Add the creme fraiche, and the rest of the water and stir in. Pour the mixture into an oven-proof dish.
- Cut the filo sheets into rectangles. One at a time brush each filo rectangle with a little sunflower oil and very loosely scrunch it up. Place the scrunched-up pastry on top of the filling in the dish, puttng the pieces close together so that the top is completely covered.
- Bake in the oven for 30-35 minutes at 200C or 180 for fan oven, or until the pasrty is golden brown and the filling is bubbling. Serve with some green vegetables.
Recipe By : Hairy Bikers Diet Book