Sauté Pan Chicken & Leek Pie

Ingredients

·         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--