
This recipe first appeared in Food magazine issue 56.
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Ingredients
Sauce
Method
1.Place the chicken in a saucepan and cover with cold water. Add the onion, tarragon and seasonings. Slowly bring to the boil and simmer for about 20 minutes until cooked. Cool and discard the skin.
2.Melt the butter and sweat the onions until softened, about 20 minutes. Add the mushrooms and cook until softened. Stir in the flour.
3.Slowly whisk in the chicken stock, cooking until thickened and ensuring there is no flour taste.
4.Add the cream, cream cheese, salt and pepper. Break the chicken up into small pieces and add. Mix well. Cool and refrigerate.
5.Take 3 sheets of filo and brush each with butter. Place one on top of the other. Fold in half lengthwise. Place about 170g of the chicken mixture at one end. Fold the filo over to make a triangle. Continue folding until the end of the filo is reached. Brush with melted butter. Repeat until all the filo and filling is used.
6.Preheat the oven to 180ºC. Bake the pies until golden. Serve lightly drizzled with yoghurt and a side salad.
Pukeko Junction Café, 438 Ashworth’s Rd, Leithfield, Amberley, ph (03) 314 8834. Open 7 days 9am-4.30pm. Owners: Guy (chef) and Celine Graham.
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