FOOD FOR THOUGHT - SPRING CHICKEN & WILD GARLIC FILO PIE


Enjoy this special seasonal pie from Konoba - with wild garlic and chicken - or make it veggie with mushrooms.
Serves 6

ingredientS

1 small chicken
80g wild garlic, washed
100g spinach, washed
1 leek, washed, trimmed and cut into 1cm chunks
100g butter
50g flour
300ml cream
200g cheese of your choice -
I like emmental, cheddar or manchego, or a mix, cut into cubes
1 lemon zest
10 sheets of filo pastry

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For a meat free option substitute chicken for 1kg mixed mushrooms*
(Read note at bottom)
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INSTRUCTIONS


Poach the chicken gently for 1.5 hours until cooked through.

Take out of the water and rest until cool. When cold enough to handle, strip the meat off the chicken and tear into decent chunks.

Measure out 300ml of the water the chicken cooked in, place in a saucepan and bring to a simmer. Add the wild garlic and spinach for 30 seconds, remove from the heat and blend until smooth.

Place a saucepan on a medium heat and add the olive oil and leeks, sweat gently for 6-8 minutes until soft. Add the butter and allow to melt before adding the flour, stir until a thick paste has formed.

Add the wild garlic stock and stir until smooth and thick.
Remove from the heat and add the cream and cheese. Stir through the chicken, lemon zest, juice and season generously.

Heat oven to 180C.


Melt the rest of the butter. In a large casserole dish place three filo sheets, brushing the melted butter on each side. Spread over half of the chicken mixture and top with another three buttered sheets of filo. Top with the rest of the chicken and then top with the final four sheets of filo, scrunching them up for texture.

Bake in the oven for 45 minutes, you may
need to cover the top with foil for the last 15 minutes to stop it catching.

Serve with a divine green salad and enjoy!

MEAT FREE OPTION NOTES

For a meat free option substitute chicken for 1kg mixed mushrooms
Fry in batches a hot pan with a splash of olive oil until soft and use in the same way as the chicken.

Substitute chicken stock for water.  

You can make the pie vegan by using dairy alternatives
for the butter, cream and cheese.

ABOUT KONOBA

Kate Moberly created Konoba ('A place to eat' in Croation) in 2019 with a mission to create food that is Organic, Seasonal, Local. 

Read more about Konoba and their catering offer here.

Follow Konoba here


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