Ingredients
Serves 4-6
10 sheets Antoniou Fillo Pastry
100g butter, melted & clarified
4 tablespoons olive oil
1kg chicken thigh fillets, chopped into 2-3cm pieces
3 rashers bacon, chopped
2 leeks, sliced finely, dark green section discarded
2 cloves garlic, minced
2 tablespoons plain flour
1 cup chicken stock
1/2 cup thickened cream
Salt and pepper
1 tablespoon black sesame seeds
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius fan forced. You will need a 30cm deep frypan. Alternatively, you can use a baking dish to bake the pie.
For the filling
Heat 2 tablespoons of oil in the frypan over high heat. Add the chicken in two separate batches, cooking until lightly browned. Remove chicken from pan. Reduce heat to medium. Add the bacon to the pan and cook until it starts to brown. remove from pan. Add another 2 tablespoons of oil to the frypan and add leeks. Cook until the leeks are soft, approximately 5 minutes. Add garlic and cook for another minute. Add flour to the pan and stir until well combined. Add the chicken and bacon back to the pan, followed by the stock and cream. Season with salt and pepper. Mix everything and allow to cook for 10 minutes on a gentle simmer, uncovered, or until the mixture thickens slightly, stirring occasionally. Remove from heat.
For the Fillo Pastry
Lay one sheet of Fillo pastry onto your workspace and brush with butter. Using your hands, scrunch it loosely into a ball and place it on top of the chicken filling. Repeat with remaining Fillo Pastry. Pour any remaining butter over the Pastry and sprinkle with sesame seeds.
Bake for 40 minutes or until golden.
Watch how to make a Chicken and Leek Fillo Scrunch Pie