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10 MINS
30 MINS
4
♬ original sound - Barbary & Oak
INGREDIENTS
2 tbsp olive oil, plus a little extra for brushing over the pastry
1 bunch spring onions (sliced)
250g frozen spinach
6 ready-cooked chicken thighs
350ml hot chicken stock
½ tbsp wholegrain mustard
200g frozen peas
200ml half-fat crème fraîche
½ small bunch tarragon leaves (finely chopped)
1 small bunch parsley (finely chopped)
270g pack filo pastry
METHOD
1. Preheat your oven to 200°C (180°C for fan ovens) or gas mark 6. In a large, shallow casserole dish, heat the oil over medium heat.
2. Add the spring onions and fry for 3 minutes. Then, stir in the frozen spinach and cook for about 2 minutes, until it begins to wilt.
3. Remove the skin from the chicken and discard it. Shred the chicken off the bone directly into the pan, and discard the bones. Stir in the stock and mustard. Bring the mixture to a simmer and cook, uncovered, for 5-10 minutes.
4. Stir in the peas, crème fraîche, and herbs, then remove the dish from the heat.
5. Your dish is complete when the pasta reaches the desired doneness.
6. Crumple the filo pastry sheets and place them over the mixture. Lightly brush the pastry with a little oil. Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown.
TIP
Divide the pie filling into individual ramekins to craft charming individual pies
Take your meal to the next level by substituting filo pastry with puff pastry to create a hearty winter warmer.