Tangle Pie

I recently came across a marvellous recipe from my adored “Hairy Bikers”.  It’s a delicious and easy dish and takes only minutes to put together and turns left over roast chicken and sliced ham into a meal that is not only healthy but looks fantastic… I always laugh when I read Simon and Dave’s recipes as they are slimming us down by stealth…  Their recipes are low-fat but so yummy you wouldn’t cook them any other way…

Now don’t be afraid of filo pastry – just remember to keep it covered with a damp tea towel and it won’t dry out and crack.   It’s also loads of fun to decorate the pie at the end – when it comes out of the oven looking so divine – you will feel very chuffed indeed…

Here it is before it went into the oven

Tangle Pie 1

…and here it is when it came out of the oven!  Very impressive…

Tangle Pie

Ingredients:

2 tsp sunflower oil

1 medium onion, peeled and finely chopped

2 garlic cloves, peeled and crushed

1 medium leek, trimmed and cut into thin slices

100ml white wine

150ml water

1 chicken stock cube

1kg whole cooked chicken

100g sliced smoked ham

2 tablespoons plain flour

300g half-fat crème fraiche (substitute with low-fat sour cream)

Freshly ground black pepper

3 sheets filo pastry, each about 38 x 30cm

1½–2½ tsp sunflower oil

Method:

Heat the oil in a large non-stick frying pan over a low heat and add the onion and crushed garlic.

Fry gently for 5 minutes until the onion is softened, but not coloured, stirring occasionally. Add the leek and cook for 1 minute more, stirring constantly.

Pour over the white wine and 100ml of the water. Dissolve the stock cube in the pan by squishing it with a wooden spoon. Keep simmering on a high heat and stir constantly until the liquid has reduced by about half, then remove the pan from the heat.

Strip off the skin from the chicken and tear the meat off the bones and into bite-sized pieces. Place them in a large bowl.

Cut the ham into strips about 1.5cm wide and add them to the bowl. Sprinkle the flour on top and toss lightly together.

Add the onion and stock mixture, the rest of the water and the crème fraiche. Season with lots of freshly ground black pepper and stir all the ingredients together until just combined.

Spoon into a 1.5-litre pie dish.

Preheat the oven to 200°C/Fan 180°C

Pile the filo sheets on the work surface, one on top of the other, and divide into 9 rectangles, cutting through all the layers. Put the oil into a small bowl.

One at a time, brush each pastry rectangle lightly with a little oil and very loosely scrunch it up. You’ll need to just dip the tip of the pastry brush in the oil to make sure the oil lasts for all the pastry.

Place the scrunched-up filo on top of the filling, putting the pieces close together until the surface of the pie is completely covered.

Bake the pie for 30–35 minutes or until the pastry is crisp and golden brown and the filling is bubbling. Serve with some green vegetables – no need to add extra potatoes or rice.

 

Bon Appetit!   🙂

 

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