METHOD
- Bring Fillo pastry in its packaging to room temperature before beginning this recipe.
- Heat 2 tablespoons of olive oil and butter in a saucepan over low heat. Add the leeks and cook covered for 15 minutes until soft. Add ground cumin, stir through and continue to cook for a further minute. Add lemons and stir, check for seasoning, remove from heat.
- In a 26cm sauté pan frying pan, heat a tablespoon olive oil and cook the chicken in batches until browned, season with salt and pepper.
- Add the leek mixture to the chicken. Sprinkle over the flour and stir in, cook for 2 minutes then gradually add the chicken stock. Bring the mixture to a simmer, reduce to low and cook for 5 minutes until the sauce has thickened. Stir in the olives and parsley, check for seasoning. Turn off the heat and leave in the pan. Preheat oven to 180C fan-forced (200C conventional).
- Melt the 100g butter in a small saucepan over low heat, once melted remove from heat. Remove fillo from packaging and cover with a dry tea towel to prevent it drying out. Lay one sheet of pastry on your work surface, using a pastry brush, brush liberally with melted butter, place this on top of the pie filling in the pan, scrunching around the edges to stay within the pan. Continue with a further 7 sheets of fillo, gently scrunching them to create a ruffled look. Once complete drizzle over any extra melted butter. Bake for 30 minutes until golden brown. Serve straight from the pan.
Source: https://www.caremepastry.com.au/recipe/chicken-olive-and-preserved-lemon-skillet-pie/
