Friday, 2 March 2018

Sauté Pan Chicken & Leek Pie
·         2 leeks, washed, chopped
·         1/4 cup Fresh Parsley, chopped
·         400g meat of 1 medium cooked Chicken
·         180g feta cheese, crumbled
·         30g Parmesan, grated
·         8 sheets filo pastry, fresh
·         40g Butter, melted
·         2 Tbs Olive oil
Step 1
Heat the oil in the Sauté Pan over medium heat. Cook the leeks for 5 minutes or until soft but not brown. Place in a bowl and wipe out pan with paper towel. In the bowl, combine parsley, chicken and cheese with the leeks and stir well. Season well with salt and pepper.
Step 2
Take 4 sheets of filo, brush each with combined butter/oil mixture; layer together and push down into Sauté Pan. Take the remaining 4 sheets, brush with butter/oil mixture; layer together and place at right angles on top of first 4 layers in the pan to form a cross.
Step 3
Place the filling into the pastry shell and spread evenly.
Step 4
Fold the overhanging edges in and over to totally enclose the filling.
Step 5
Brush lightly with melted butter.
Step 6
Place Sauté Pan on stove top, covered with vents closed over medium heat; cook for 10 minutes or until lid is hot and the pie base is golden brown. Invert pie onto chopping board, slide pie back into Sauté Pan and cook for a further 5-10 minutes on a low-medium heat or until the pastry has browned (lid off).
Chef's Tips
Cooking on an induction cooktop? Use medium heat setting 6 and low heat setting 4.

--Recipe taken from Chefs Tool Box--

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