I first made this pie when I had half a chicken leftover from a roast the night before. It works for any leftover meat roast. I would change the creamy roux to a tomato sauce for meats like lamb and beef. This works better for chicken and fish.
What You'll Need
- 10 Sheets Phyllo Pastry
- 2 Cups leftover meat - Chicken
- 1/2 Cup Frozen Peas
- 1/2 Cup Frozen Sweet Corn
- 1 Carrot
- 1/2 Red Onion
- 1 Cup Mushrooms
- 2 Cups Milk
- 4 Tbs Butter
- 2 Tbs All Purpose Flour
- 1/2 Tsp Smoked Paprika
- 1 Tsp Oregano
- 2 Garlic Cloves
- Salt & Pepper
- Oven proof baking dish
Prep - 20 Minutes
- Thaw the Phyllo pastry overnight in the fridge or in a warm area. Takes about an hour if in the sun.
- Preheat Oven 200 degrees Celsius (bake)
- Whatever your meat Is, remove it from the bone and remove skin (If on the bone and has the skin on)
- Finely dice onions, garlic, mushrooms and carrots
- Melt 2 tablespoons of butter and brush the inside of the baking dish with butter, then layer 5 of the phyllo sheets in the baking tray - Place the first 5 sheets at the bottom of the dish and falling over onto one side of the dish only. Brush the top of the sheets with butter.
- Place the other 5 sheets from the bottom of the dish and falling over onto the other side of the dish and brush with butter.
Let's Get Cooking - 45 Minutes
- In a pan or pot, heat cooking oil and sauté the onions, garlic, carrots and mushrooms until cooked.
- Add 2 tablespoons of butter and melt.
- Add the flour and mix into a paste.
- Add the milk and stir until it comes to the boil and thickens up.
- Add the frozen peas and corn
- Add salt, pepper, paprika and Oregano and mix.
- Add the leftover chicken and allow to simmer for 10 minutes at low heat.
- Allow to cool down for at least 10 Minutes.
- Place the chicken mixture into the center of the baking dish on top of the Phyllo sheets. Bring in each side of the phyllo sheets and cover the mix.
- Brush the top with butter and bake in the oven for about 30 minutes until golden brown.
- Allow to cool down once cooked
- To transfer out of the baking dish, place a plate over the pie and carefully flip. Place a wooden board (or whatever dish you're presenting the pie on) over the pie and carefully flip again - sounds intense but it can be done :)
Serve and Enjoy