Ingredients
2 tbsp olive oil
2 leeks, finely sliced
1 large carrot, cut into an even dice
1 stalk of celery, finely chopped
2 cloves garlic, minced
4 tbsp plain flour
2 cups chicken stock
1 cup pouring cream
400g shredded cooked chicken
Ground pepper
3 tbsp finely chopped parsley
1 cup frozen peas
250g Antoniou Kataifi Pastry
150g butter, melted
1/4 cup grated Parmesan cheese
Recipe Tips
Leftover Kataifi Pastry
Remaining Kataifi Pastry should be placed back in its bag, wrapped up tightly and stored in the fridge for later use.
Method
Before you begin this Kataifi Pastry recipe, take your fresh Kataifi Pastry out of the fridge and allow it to come up to room temperature in its packaging. This will ensure the Kataifi is pliable and easier to use.
Preheat your oven to 180 degrees Celsius.
Heat the olive oil on a medium heat in a large pot and add the leeks, carrot, celery and garlic. Cook until softened (approximately 5-6 minutes).
Add the flour and stir through the softened veggies. Add the chicken stock and cream and allow the mixture to come to a boil.
Then add the chicken, pepper, parsley and peas and cook for a further 5 mins. Remove from the heat and allow the mixture to cool completely. Add the chicken pie mixture to a 2 litre casserole ovenproof dish.
Take the bundle of Kataifi Pastry out of its bag, unravel and tear away the required amount. Using your fingers, separate and fluff up the strands of Kataifi.
Combine the butter and parmesan cheese in a bowl, pour over the Kataifi and mix through with your hands ensuring all strands are evenly coated. Place the Kataifi Pastry on top of your chicken mixture ensuring it covers the pot completely.
Bake in the oven for 30 mins until the Kataifi is golden and pie is bubbling. Allow to rest for 10 mins before serving.
Recipe, styling and photography by Souvlaki for the Soul.
