The Times Magazine - UK (2022-05-21)

The Times Magazine 37

ChiCken and

panCetta filo pie

Serves 4

Filo makes a great alternative

to more traditional puff or

shortcrust pastry toppings. I like

to serve this with creamy mash.

• 30g salted butter


• 2 leeks, trimmed and
  cut into chunks


• 1 onion, diced


• 150g pancetta, cubed


• 6 chicken thighs, without
  skin or bones


• 350ml stock


• 1 tbsp wholegrain mustard


• 200g frozen peas


• 200ml crème fraîche


• Small bunch of fresh parsley,
  finely chopped


• Half a bunch of tarragon,
  finely chopped


• 270g pack filo pastry


• Olive oil

1. Preheat the oven to 180C
   (200C non-fan). In a shallow pan,
   melt the butter. Add the leeks and
   fry until they brown around the
   edges. Add the onion and
   pancetta and fry for 5 minutes.
   Dice the chicken and add it to the
   pan along with the stock and
   mustard. Bring to a simmer and
   cook for 10 minutes.


2. Stir in the peas, crème fraîche,
   parsley and tarragon. Remove
   from the heat and transfer the
   mix into a shallow casserole dish.


3. Loosely scrunch the sheets
   of filo pastry and place on top
   of the filling. Brush with a little
   olive oil and cook in the oven
   for 15 minutes.

Eat!

CHICKEN