Ingredients
16 total- 100 ml of white wine
- 1 tbsp of fresh tarragon
- 250 g of pastry
- 450 ml of chicken stock
- 2 free range chicken breasts
- 3 free range chicken thighs, bone in
- 2 cloves of garlic
- 2 tablespoons of gran luchito smoked chilli paste
- 1 tbsp of fresh thyme
- 1 carrot
- 40 g of butter
- 100 g of chorizo
- 2 baby leeks
- 200 ml of single cream
- 1 tbsp of olive oil
- 3 tbsp of cornflour
Method
9 stepsStep 1
Pre-heat oven to 200C.
Step 2
Heat the butter and a lug of the olive oil in a pan over a low/medium heat.
Step 3
Chop the leeks, carrots, garlic, chorizo, thyme and tarragon and add to the pan along with the Gran Luchito Smoked Chilli Paste. Stir and cook for 10 minutes.
Step 4
Add the white wine, stir and cook for a few minutes.
Step 5
Cut chicken into bite-sized pieces and add to the pan along with the stock, cream and cornflour (pre-mixed with 1tbsp cold water). Stir continuously until it simmers and begins to thicken. This should take about 10-15 mins.
Step 6
Remove from heat and empty contents into an oven-proof dish.
Step 7
Cut filo pastry sheets to the approximate size of your dish. Add 1 layer at a time, creating textures by scrunching it up as you lay them on.
Step 8
Brush each sheet with a little olive oil and a sprinkle of pepper before adding the next. You'll want about 10 layers in total. Finish with a brush of olive oil, pepper and a generous sprinkle of salt.
Step 9
Bake in the oven until golden on top, taking care not to burn it (approx. 20 mins).