Here is a change from sweet things. This recipe is ideal for using up cooked chicken.
Chicken, Pancetta & Chestnut Pie, Sunday Times
30g salted butter
150g pancetta, cubed
200g vacuum packed chestnuts, roughly chopped
450g roast chicken meat, skin removed
1 tbsp plain flour
200ml chicken stock
120ml white wine
3 sheets of filo pastry, 38cm x 30cm
3-4 tbsp sunflower oil
Heat the oven to 200C (220C non fan). Melt the butter in a large frying pan over a medium-high heat. Trim the leeks and cut into 2-3cm chunks. Toss the leeks into the pan and cook for 5 minutes or so until they soften and brown at the edges. Add the
pancetta and chestnuts to the pan and cook for 5 minutes until the pancetta has cooked through.
Shred the chicken into small pieces, then toss in the flour with plenty of salt and pepper.
Add the floured chicken to the pan and mix with the other ingredients. Pour in the stock, cream and wine. Bring to the boil, then reduce the heat and allow the sauce to bubble for 4-5 minutes until it thickens. Remove from the heat and spoon everything
into an ovenproof pie dish.
Spread out the filo sheets and then fold in half and trim the folded edge. Use a pair of scissors to cut the layered sheets of pastry into 4 triangles. You should have 24 in all.
Pour the oil into a small bowl. Brush each triangle lightly with oil, then loosely scrunch it up. Place the scrunched pastry on top of the filling and repeat with each piece of pastry, until the pie is completely covered.
Bake in the oven for 30-35 minutes, until the pastry is crisp and golden and the filling is bubbling.