- 250g chicken breast
- 1 tbsp. Lurpak® Slightly Salted Butter
- 1 clove of garlic, finely chopped
- 500g spinach
- 300g courgette
- 1 medium leek
- Flaky sea salt
- Freshly ground black pepper
- 100g melted Lurpak® Slightly Salted Butter
- 5 sheets of filo pastry
- 4 medium free-range eggs
- 200ml full-fat crème fraiche
- 150g cheddar, grated
CHICKEN FILO TART
Preheat the oven to 180C/165C fan/gas mark 4.
Start by making the filling. Sprinkle chicken breast with salt and pepper. Pan fry the chicken breast in a little butter on both sides until done, about 12 minutes.
Wash the spinach several times. Wilt the leaves in a hot pan and a little water until they collapse, then drain straight away, to get as much excess water out as possible. Cut the courgette into 2x2 cm square pieces, cut the leek into slices, then rinse in cold water and drain well.
Sauté the courgette in butter for about 8 minutes, add the leeks and garlic for the last 4 minutes, sprinkle with salt and pepper. Cut the cooked chicken into strips. Turn off the heat and mix in the chicken, eggs, crème fraîche, and shredded cheese, stirring it all together. Season to taste with salt and pepper.
Butter a baking tin 24cm in diameter.
Now unfold the pastry, but keep it covered with a damp tea towel as you work to prevent it from drying out. Place a sheet on a worktop, then brush it carefully with melted butter, place another sheet of filo on top of the first, slightly rotated, brush with butter again. Repeat the process so that the 5 sheets of pastry form a pentagonal star. Place the pastry in the prepared tin.
Then place the pie mixture in the tin covered by the filo dough. Now fold the sides of filo dough all around the edge about 2cm wide, then carefully butter the pastry top with the melted butter. Bake for 30 minutes.
- You only need a thin layer of butter in between the filo sheets to make a crunchy, golden crust.
- When you melt the butter, do it slowly to prevent browning it.