Asparagus Stalk Pesto
Turn the woody ends of your asparagus spears into this easy asparagus stalk pesto. Use the pesto as a dip, spread, salad dressing or pasta sauce.
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.
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Ingredients
- 4 teaspoons butter
- 240g chicken breast, cubed
- 3 leeks, washed and sliced (use all leek including the green part)
- ¾ cup milk
- 4 ½ tablespoons fresh cream
- ½ cup white wine
- 100 grams brie, diced
- 2 teaspoons cornflour
- Salt and ground black pepper
- 8 sheets filo pastry
- 4 teaspoons butter
- 1 tablespoon seed mustard
Method
- Preheat oven to 210⁰C.
- Melt butter in a non-stick pan and sauté chicken until lightly browned and cooked.
- Add leeks and cook for a further five minutes.
- Mix together the milk, cream, wine, cornflour, salt and pepper and add to the pan. Stir until the sauce thickens.
- Add the diced brie and cook for a few minutes to soften the cheese.
- Pour mixture into an oven proof dish and allow to cool slightly.
- Melt the butter and mix in the seed mustard.
- Lay the filo on a flat surface and lightly brush each sheet with the butter mixture – layer the sheets on top of the chicken.
- Bake at 210⁰C for 20 minutes or until pastry is golden.