I created this recipe for some filo pastry sheets I had left over from last time I made cheese pastry that I had frozen at the time. This is a good recipe to use any frozen vegetables you have in your freezer, making this a flexible, cheap and filling meal. Feel free to substitute the frozen vegetables with fresh if you prefer.
Ingredients
200 g frozen mushrooms, defrosted
185 g frozen carrots, defrosted
150 g frozen peas, defrosted
450 g smoked gammon steaks, cut into even sized chunks
3 chicken breasts, chopped into even sized pieces
1 onion, diced
100 g butter, split in half
2 tbsp plain flour
2 cups milk
1/2 tbsp coarse mustard
2 tbsp white wine vinegar
5 sheets filo pastry
Salt and pepper to taste
Method
Fry the mushrooms until cooked through, drain of any liquid and set aside.
In the same pan, fry the chicken and gammon until opaque. Don't worry if the meat isn't cooked through all the way at this stage as it will be baked later. Drain of any liquid and set aside with the mushrooms.
Melt half the butter in the same pan and add the onion. Fry until just turning soft and translucent. Season with salt and pepper. Add the flour and stir in until a paste is formed. Add the milk, 1 cup at a time, stirring all the time until the mix thickens. Add the second cup of milk. Keep stirring until thickened again. Add the mustard and stir in.
Add the carrots and peas and allow to heat through for a couple of minutes. Add the vinegar and stir in.
Turn off the heat and add the meat and mushrooms into the sauce. Mix together.
Melt the rest of the butter in a separate pan. Grease a round roasting dish with some of the butter.
Get the pastry sheets and lay one in the roasting tray so half is covering the bottom of the tray and the rest is hanging off the side. Butter the part inside the tray. Get a second sheet of pastry and lay it at an angle to the previous one, one half covering the bottom of the tray and the rest hanging off the side again. Butter the bottom. Do the same with each subsequent sheets aiming to spiral them around the tray aiming to cover all of it.
Tip the meat mixture in and spread it out to fill the tray. Fold over the overhanging pastry to close the pie. Brush the top with the left over melted butter.
Bake at 200 degrees C for 1 hour. Take out of the oven and leave to rest for half an hour before cutting up in slices and serving with chips or mash.
Kommentare