Winter Warmer Truffle Chicken, Mushroom, Spinach and Filo Pie
with Cheddar and Roasted Carrots
A twist on a puff pastry or mash topped pie, using scrunches of filo pastry to crown the creamy filling results in a golden and crispy top. Here, we're pairing chicken breast, mushroom, truffle and spinach for an earthy winter supper.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3.5 unit(s)
Filo Pastry Sheets
(Contains: Cereals containing gluten, Soya, Wheat)
250 grams
Mushrooms
1 unit(s)
Echalion Shallot
1 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(Contains: Milk)
3 unit(s)
Carrot
150 grams
Creme Fraiche
(Contains: Milk)
15 grams
Vegetable Stock Paste
100 grams
Baby Spinach
1 sachet(s)
Truffle Zest
240 grams
Diced British Chicken Breast
Not included in your delivery
125 milliliter(s)
Water for the Sauce
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the filo pastry from the fridge and bring it to room temperature (see ingredients for amount). Remove it from the packet and lay flat on the counter, covered with a damp tea towel.
Thinly slice the mushrooms. Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).
Grate the cheese.
Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until tender, 25-30 mins. Turn halfway through.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the shallot and cook until softened, 3-4 mins.
Add the diced chicken and mushrooms and season with salt and pepper. Fry until browned, 5-6 mins, stirring occasionally. IMPORTANT: Wash hands and utensils after handling raw meat.
Stir in the garlic and fry until fragrant, 30 secs.
Stir the creme fraiche, veg stock paste and water for the sauce (see pantry for amount) into the mushrooms. Bring to the boil, then lower the heat and simmer until slightly thickened, 2-3 mins.
Once thickened, add the spinach a handful at a time until wilted and piping hot, 1-2 mins.
Stir through the truffle zest and cheese until fully combined, then remove from the heat. Add a splash of water if it's a little thick. Taste and season with salt and pepper if needed.
Transfer the pie filling to an appropriately sized ovenproof dish.
Halve the filo pastry sheets to make squares. Scrunch each square into a very loose ball and place on top of the filling. Repeat until the whole pie is covered, making sure not to overcrowd the pastry (discard any excess pastry). Drizzle the whole pie with oil.
Once the carrots have roasted for about 15 mins, bake the pie on the middle shelf until the filo is golden, 10-15 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.
When everything's ready, serve your filo pie on plates with the roasted carrots alongside.
