Chicken and Ham Tangle Pie

Описание: Chicken and Ham Tangle Pie

Healthier

Makes 3 portions for 1 individual servings

Ingredients

3 tbsp Sunflower Oil
1 Medium onion
2 Garlic Cloves
1 Medium leek
100g Frozen Peas
100ml white wine
150ml water
1 chicken stock cube
320g Chicken Breasts
100g Pancetta
2 tbsp Plain Flour
300g Crème fraîche
Salt & Pepper
3 foil food containers

Instructions

Add the chicken to a lined baking tray – I use a lined tray for easier washing up
Season with salt & pepper
Drizzle on some sunflower oil
Add to a preheated oven at 190°C conventional oven or 170°C fan oven for 35mins
Top, tail, cut in half and peel a medium onion
Finely chop 1 medium onion
Peel and crush 2 garlic cloves
Top, tail, cut in half and remove the outer leaves of a medium leek
Thinly slice the leek
Pan fry 100g Pancetta until golden and decant onto a plate with kitchen roll
to soak up any fat
In the same pan, add the onions and garlic and fry on a low heat for 5 mins
Add the leeks and 100g of frozen peas and cook for another 2 mins
Add 100ml white wine, 100ml water and squish a chicken stock cube into the pan
Simmering on a high heat, reduce the liquid by half then remove from the heat
Slice the cooked chicken into chunks and transfer to a large mixing bowl
Add the cooked pancetta
Sprinkle on 2 tbsp of plain flour and mix together
Add the leek mixture
Add the remaining 50ml of water and 300g Crème fraîche
Then season with salt and lots of pepper
Decant into 3 foil food containers
Cling film the 2 you are not going to cook and refrigerate
Add a splash of sunflower oil to a ramekin
With 2 or 3 sheets of the filo pastry lightly brush 1 side of each one with the oil
Tare the filo pastry into 3 and scrunch-up and place on top of the filling until the surface is completely covered
Transfer to a lined baking tray
Bake in a preheated oven at 200°C conventional oven or 180°C fan oven for 30mins
Serve with some green vegetables. There is no need for potatoes or rice because of the pastry