|Aerial view of chicken and leek filo pie|
Chicken and Leek Filo Pie
1 or 2 large leeks, finely sliced
2 large carrots, diced small
half a packet lardons (about 90g) or a couple of chopped bacon rashers
1 tablespoon plain flour
400ml hot chicken stock
2 teaspoons Dijon mustard
3 tablespoons double cream
350g cooked chicken, cut into chunks
2 tablespoons chopped fresh parsley (optional)
4-5 large sheets filo pastry
Pre-heat the oven to 200/gas 6.
Bottom: Cook the leeks, carrots and lardons in 25g of the butter for about 15 minutes until softened. Stir in the flour and cook for a minute. Gradually add the stock, stirring until you have a smooth sauce, then simmer for 10 minutes. Add the mustard, cream, chicken and parsley and tip into an ovenproof dish.
Top: Melt the remaining 30g butter. Taking one sheet of filo at a time, gently scrunch it and drop it onto the top of the filling. Repeat until all the filling is covered with pastry, then brush liberally with melted butter and bake without delay.
Bake for 20-25 minutes until the top is golden and the bottom is bubbling.