One of the things you should know about me is that I recycle leftovers a lot. I hardly throw food unless I really have to. My family is quite good at it as well..So ideas overflow especially when it comes to roasted meat. In this case, I had a whole chicken breast and we didn't feel like having it the way it looked. So it ended up in a pie and a handful of rolls. Besides, these things freeze well, so it's a make-ahead dish. You just pop it in a hot oven and it's ready.
|Isn't this enough for a dinner?|
Like any recipe using leftovers, you can adjust it and change it the way you want, but you have to remember that brik or phyllo sheets need cold or room temperature reduced stuffing or they tear into pieces.
|Closer from inside|
IngredientsServes 2 to 4
Prep: 5 min - cooking: 10 min - baking: 20 min
- 1 chicken breast (no bones, cut in cubes or stips), or any meat you like
- 1/4 cup of frozen green peas (or frozen spinach)
- 1 medium-size onion, chopped
- 1 clove of garlic, crushed
- 1 bell pepper or zucchini or any of your favourite vegetable, chopped (optional)
- Chopped herbs (coriander, or parsley, or thyme)
- Salt, pepper to taste
- Paprika (optional)
- 2 tbsp of olive oil
- 2 tbsp of creme fraiche or cream cheese, more if for the pie
- 1 tbsp of Dijon mustard
- 2 tbsp of grated cheese (your favorite)
- About 250g of filo (phyllo) sheets or brik sheets
- Some melted butter for the sheets
Preheat the oven at 200 - 220 C.
Chichen creamy filling (you can even make it ahead of time and keep it in the fridge)
In a skillet, heat the oil, cook the onions, frozen peas and any other vegetable you have in hand until almost tender. For a chicken and mushroom pie, sautee the sliced mushrooms along with the chicken.
Add the chicken pieces (even raw chicken is ok, it cooks quickly anyway) and garlic.
When all ingredients are cooked, add cheese and/or creme fraiche and mustard (for a dry mix to use for the roll, use less cream and add chopped pickles or olives). Set aside to cool and drain.
However, If you are going to make a pie, there is no need to drain or wait until it cools down, you will actually need more cream (about 5 tablespoons) to have an oozing stuffing.
|Same recipe, I just added the leftover roasted carrots, cut in cubes for the pie|
Add the grated cheese, feel free to add the quantity you want.
Making the rolls/the pie and baking
Brush each sheet with melted butter and stuff it just like this. You need to cover the other unused sheets so they don't dry in contact with air.
Bake for 10 to 15 min for the rolls or for 20 to 25 min for the pie until golden brown.
Serve warm (not hot, so the cheese thickens) with a salad on the side or some soy sauce or just lemon slices for freshness.
|Good looking, comforting and easy to make type of pie, if you are not in the mood for making rolls|