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

(Antfer) #1
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

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