Chicken, leek and artichoke pie

 

Recipe Categories : | Chicken | Artichoke | Pies | Pastries | Leeks |

Serves : 6    Preparation time : 30 minutes    Cooking time : 35 minutes

Ingredients :

  • ½ barbecued chicken
  • 1 tbsp olive oil
  • 2 medium leeks, sliced
  • 1 tspn ground cumin
  • ½ tspn ground cinnamon
  • ¼ tspn ground turmeric
  • 1 clove garlic, crushed
  • 1 tbsp plain flour
  • ¾ cup water
  • 450g can artichokes in water, drained, chopped
  • 125g ricotta cheese
  • 1 egg, lightly beaten
  • ¼ cup fresh coriander, chopped
  • ¼ cup fresh parsley, chopped
  • 10 sheets filo pastry
  • olive oil spray

Preparation and Cooking Instructions

  1. Preheat oven to 200°C. Remove skin and bones from chicken, shred the meat. Heat oil in a frying pan, stir-fry leek until soft. Add cumin, cinnamon, turmeric and garlic, stir-fry 1 minute. Add the water, simmer 1 minute, remove from heat. Stir in chicken, artichokes, ricotta, egg and herbs.
  2. Spray a sheet of filo pastry lightly with oil. Lay over base and sides of a 23cm pie plate. Repeat with 4 more sheets of pastry, overlapping sheets around plate. Spoon chicken filling into pastry. Bring overlapping pastry up over filling.
  3. Spray a sheet of pastry with oil, lay over the top. Repeat with remaining pastry, as above. Trim edges until they hang 2cm over the edge. Fold and tuck in overhanging pastry, spray with oil. Bake about 30 minutes or until golden brown and heated through.