Name: Roasted red pepper chicken pie with filo pastry
Total time: 1 h
Ingredients: 5 boneless skinless free-range chicken thighs; vegetable oil, for cooking; 20g of unsalted butter; 1 tbsp of plain flour; 3 white onions, finely diced; 3 garlic cloves, minced; 2 tbsp of harissa; 2 400g jars roasted red peppers, drained and chopped; 250ml of chicken stock; 1 handful of spinach leaves; 1 handful of fresh basil, roughly chopped; 100ml of double cream; pack of filo pastry sheets, about 270g; 30g of butter

Roasted red pepper chicken pie with filo pastry

by GBC Kitchen

Ingredients

Fresh Meat

5 boneless skinless free-range chicken thighs

Oils & Vinegars

vegetable oil, for cooking

Dairy

20g of unsalted butter
100ml of double cream
30g of butter

Store Cupboard

1 tbsp of plain flour
2 400g jars roasted red peppers, drained and chopped
250ml of chicken stock
pack of filo pastry sheets, about 270g

Fruit & Vegetables

3 white onions, finely diced
3 garlic cloves, minced
1 handful of spinach leaves

Spices & Dried Herbs

2 tbsp of harissa

Salad & Fresh Herbs

1 handful of fresh basil, roughly chopped