Serves: 6
Preparation time: 5 minutes
Cook time: 35 minutes
This hearty, seasonal pie is perfect for those cold, blustery evenings. This recipe serves 6, so there’s enough to feed the whole family (with enough leftover for seconds). The leeks and mushrooms are sautéed in Dromona Butter, to create a delicious, savoury flavour. Coupled with tender chunks of chicken and a golden pastry top, this mouth-watering pie is a winner.
1) Melt butter in a medium pan over a low heat and fry the leeks until soft, then add mushrooms and continue to fry until golden.
2) Stir in flour and cook for 1 minute, then gradually add the stock, stirring constantly until the sauce is smooth. Reduce the temperature and simmer for 10 minutes until thick.
3) Stir in double cream, mustard, cooked chicken, spinach, cheese, chives and season.
4) Preheat the oven.
5) Unroll the filo pastry and cover with a clean, damp tea-towel.
6) Lay a single sheet of filo onto a board and brush with a little melted butter. Roughly scrunch up the pastry and arrange on top of the pie, repeat until the top of the pie is covered.
7) Bake for 20 – 25 minutes until the filo pastry is golden.
25g Dromona butter
1 large leek, finely sliced
250g mixed mushrooms, cleaned and quartered
30g plain flour
400ml hot chicken stock
100ml double cream
2 teaspoons Dijon mustard
350g cooked chicken, cut into chunks
125g baby spinach leaves
150g Dromona Mature Cheddar, grated
A small handful of chives, finely chopped
Freshly milled salt and black pepper
For the Pastry Crust
100g Dromona butter, melted
8 – 10 sheets of filo pastry
