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Ingredients
225 g/ 8 oz waxy potatoes
60 g/2 oz butter
1 skinned chicken breast fillet, 6 oz of this cubed
1 leek
150 g small mushrooms
25 g plain flour
300 ml milk
1 tbsp mustard
2 tbsp chopped fresh sage
225 g filo pastry
40 g/ 3 tbsp butter, melted.
„h Cook the potato cubes in a saucepan of boiling water for 5 minutes. Set aside after draining.
„h Melt the butter in a frying pan and cook the chicken cubes for 5 minutes until browned.
„h Add the leek and mushrooms and cook for 3 minutes, stirring. Stir in the flour and cook for one minute. Gradually ass the milk and bring to the boil. Add the mustard, sage and potato cubes then leave the mixture to simmer for 10 minutes.
„h Meanwhile line a deep pie dish with half of the sheets of filo pastry. Spoon the sauce into the dish and cover with one sheet of pastry with butter and lay another on top. Brush with butter.
„h Cut the remaining pastry into strips and fold them on to the top of the pie to create a ruffled effect. Brush the strips with the melted butter and cook in a hot oven for 45 minutes on gas mark 4. When golden brown and crisp, serve.
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