Friday, May 20, 2011

Chicken pie

Oh I made a great chicken pie tonight, using a phyllo pastry technique I saw on TV yesterday. I topped mine with a lettuce leaf, some crumbled feta and some croutons ... just for fun. And I got the children to do their own pastry. (I probably could have let it brown a bit longer)

CHICKEN PIE

FILLING
4 chicken breast fillets, sliced (no bones, no skin)
1 chopped onion
250g mushrooms (sliced)
oil to fry
50g butter
70ml flour
400ml milk

TOPPING
phyllo pastry
50g butter melted + pastry brush!!

METHOD
Fry the chicken, set aside when cooked
Fry the onion till lightly golden, add the mushrooms and cook till they soften.
Add the butter, after it melts take off the heat and stir in the flour.
Add the milk, mix well and return to the heat (stirring gently to avoid sticking & lumps)
When its nice and thick add the chicken, and season with salt & pepper.
Divide into 6 bowls (smaller for the children)

Slice the phyllo pastry into 7cm strips, brush with melted butter.
Layer it on top of the filled bowls, layer it vertically - imagine it looks like a lettuce - then its right!!

Bake in the oven at 180 degrees until the pastry is golden & crispy (watch you don't burn the edges)

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