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