dinner
Chicken, Mushroom & Leek Filo Pie
Filo pastry uses far less butter than shortcrust; scrunched on top it bakes crispy and dramatic while keeping the whole pie noticeably lighter.
15 min prep · 25 min cook · 40 min in total · serves 4
What you need
- 500g cooked chicken, shredded
- 250g mushrooms, sliced
- 2 leeks, sliced
- 200ml crème fraîche
- 1 tbsp Dijon mustard
- 4 filo pastry sheets
- Butter, thyme, salt, pepper
What to do
- 1Soften leeks and mushrooms with thyme; add chicken, crème fraîche, and mustard; season.
- 2Spoon into a baking dish.
- 3Scrunch 4 sheets of filo over the top; brush with melted butter.
- 4Bake at 200°C / 400°F for 20 min until pastry is golden.
