Chicken and pea filo pie

Special equipment • 8in (20cm) square

pie or cake pan

ServeS 6

Ingredients:

12 sheets filo pastry

4 tbsp (50g) butter, melted, plus extra if needed

12oz (350g) leftover roast chicken, skin removed, coarsely shredded or sliced

9oz (250g) boiled new potatoes, halved

1 cup frozen peas

1–2 tbsp mild curry powder

sea salt and freshly ground black pepper

3–4 tbsp hot vegetable stock

Method:

1 Preheat the oven to 400°F (200°C). Lightly brush 6 sheets of the filo with melted butter. Use to line the bottom of the cake pan, allowing excess to drape over the sides.

2 Toss together the chicken, potatoes, peas, and curry powder, and season well with salt and pepper. Carefully pour in a little of the stock. Use just enough to moisten the mixture and produce a little sauce; too much would ultimately make the pastry soggy.

3 Spoon the filling into the filo pastry shell. Fold the pastry edges in toward the middle, and top the pie with the remaining 6 filo sheets, each brushed with a little melted butter. Tuck the edges of the pastry neatly down at the sides, and make sure that the top is well glazed with melted butter. Bake for 20–30 minutes or until the pastry is crisp and golden. Serve hot with mixed greens.

Chicken and pea filo pie