I had some filo pastry left over in the freezer from this recipe and decided to make a lower-fat version of a chicken pie. Sometimes I don’t want a thick pastry crust so this option gives the best of both worlds – you still have pastry, but you use far less of it and it’s not so heavy.
These are very simple to make and you can make a lot of substitutions with the ingredients. I made a chicken and leek pie for me, and a chicken and bacon pie for my boyfriend.
You can use leftovers in these pies- for instance cooked shredded chicken, or leftover cooked ham, or even cold sausages chopped up would work really well.
Preheat the oven to 180C.
I softened some sliced leek in a little butter and fried chunks of chicken breast and chopped bacon.
I wanted a cheesy, creamy sauce and had some roule cheese with garlic and herbs left over in the fridge from Christmas. Using the same pan I’d cooked the leeks in, I melted the cheese and added a dash of milk to make a creamy sauce.
Place the chunks of meat in the bottom of an oven proof dish – I made two mini pies but you could use one larger dish. Pour over the sauce.
Take a sheet of filo pastry, spray lightly with oil, then scrunch up and place on top of the pie. Repeat until the top of the pie is covered.
Bake in a preheated oven for about 15-20 minutes until the pastry is golden brown. Serve ideally with some green veg.