Recipe makes 6 pies
3 tbsp olive oil
750g chicken thigh fillets, cut into 2-3cm pieces
2 leeks, cut into even chunks
200g mushrooms, sliced
2 cloves garlic, crushed
2 tbsp Dijon mustard
3 tbsp plain flour
375ml chicken stock
80ml sour cream
salt and pepper to taste
125g frozen peas
18 sheets Antoniou Fillo Pastry
100g melted butter
Heat the olive oil in a large pot over a medium high heat. Add the chicken pieces and fry until cooked through (approx. 5 minutes). Remove from the pot, transfer to a plate and set aside.
Add the butter to the same pot along with the leeks, mushrooms and garlic. Cook for 5 minutes until the leek softens. Add the mustard, flour, stock, sour cream and chicken. Give everything a good stir and allow the sauce to cook for 15 minutes until it thickens. Fold in the frozen peas, remove from the heat and set aside.
Divide the mixture between six 375ml ramekin or pie dishes and preheat your oven to 180 degrees Celsius.
Lay out a sheet of fillo on a clean bench with the longer side facing you and brush generously with melted butter. Roughly scrunch the fillo together to form one long “snake” and gently roll it up to form a coil shape. Place the fillo coil on top of the pie and repeat until all pies are covered. (Each pie should fit 3 fillo coils).
Place the pies on a baking dish, brush with any extra remaining butter and bake for 20 mins until the fillo is golden brown. Allow to cool for 5 minutes before serving.