Chicken and Brie Filo Pie
This combination of chicken, leeks, brie, white wine and cream topped with crispy filo pastry is ideal for entertaining or a delicious family meal.
Bread Aioli
Thick, creamy, tangy and delicious; this bread aioli is a great way to use up stale and even frozen bread. Serve it as a dip or a sauce.
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Ingredients
- 180g stale white bread with crusts removed (see tips below for ideas on how to use the crusts)
- 4 tablespoons milk
- 1 fresh garlic clove
- 3 cloves roasted garlic
- 1 egg
- 1 egg yolk
- 2 tablespoons lemon juice
- ½ cup oil (vegetable or olive)
- Salt and pepper to taste
Method
- Break or dice the bread into pieces and soak in milk for 5 minutes. The bread will absorb the milk and soften.
- Add garlic cloves, egg and egg yolk, lemon juice and soaked bread to food processor. Blitz thoroughly until smooth.
- Slowly drizzle oil into the running food processor in a thin stream and watch as it thickens slowly then dramatically into a thick white mayonnaise.
- Season with salt and pepper to taste.