{"id":18517,"date":"2016-03-19T08:07:56","date_gmt":"2016-03-19T07:07:56","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=18517"},"modified":"2016-03-19T18:16:49","modified_gmt":"2016-03-19T17:16:49","slug":"curry-pie-with-leftover-filo-top","status":"publish","type":"post","link":"http:\/\/www.withaglass.com\/?p=18517","title":{"rendered":"Curry Pie with Leftover Filo Top"},"content":{"rendered":"

\"filo_crumble1p\"Do you ever have leftover filo pastry bits? As a filo addict I have those all the time (especially with my individual rolls<\/a>).\u00a0Now that I discovered genuine (though expensive) frozen Greek filo, they started to worry me much more than before.\u00a0A\u00a0heap of unused small bits of filo suddenly reminded me of a very unusual chicken “pie” spotted in\u00a0Hairy Bikers’ Perfect Pies<\/a>: chicken in a creamy sauce topped with crushed filo pieces. It looked original and delicious enough to stay engraved in my memory. I decided to use their idea of filo top, suspecting it would be perfect for any leftover strips and I was right.<\/p>\n

I didn’t follow Hairy Bikers’\u00a0\u00a0filling recipe\u00a0since\u00a0I happened to have some\u00a0other leftovers (curry sauce and unused broccoli stalks from Pork and Broccoli in My Favourite Indian Curry<\/a>). In fact,\u00a0my filo rescuing plan became a triple leftover dish! I added some chicken meat, mushrooms and a carrot and\u00a0the result, though looking quite messy, was\u00a0a meal\u00a0of delightful creamy and crunchy goodness. The airy\u00a0crushed filo topping is so good, I am ready\u00a0to destroy some whole pastry sheets to make it even if I don’t have leftovers!<\/p>\n

As I have mentioned, I didn’t use the pie filling recipe from Hairy Bikers’ book<\/a>, but it seems absolutely delicious, as well as all the other imaginative pies and tarts this huge source of recipes contains, so make sure you check it whether you are a fan of open tarts, British-style covered pies, mini tartlets, pasties or other similar dishes.<\/p>\n

TIPS:<\/strong> You can, of course, make the curry from the scratch (see the recipe here) or use any other sauce of your choice (tomato sauce, for example). I had only 250 ml (about 1 cup) leftover curry sauce, so I have stretched it with some additional coconut milk.<\/p>\n

Any vegetable or mushroom can be used here, but I’d advise pre-cooking briefly the mushrooms\u00a0and\u00a0the tough vegetables (carrots or broccoli stalks) but not broccoli florets or courgettes, for example.<\/p>\n

Preparation:\u00a0about\u00a01 hour<\/i><\/strong><\/p>\n

Ingredients (serves two hungry people; fills a 16 x 16 cm baking dish):<\/em><\/strong><\/p>\n

1 chicken breast, cut into bite-sized pieces<\/em><\/p>\n

stalks and branches from one medium\u00a0brocoli, cut into bite-sized pieces<\/em><\/p>\n

5 rather big\u00a0cultivated mushrooms (I have used ones called cremini in US and Canada), cut into four<\/em><\/p>\n

about 400 ml (about 13.5 fl oz) leftover curry sauce (I had only 250 ml, so I added some coconut milk)<\/em><\/p>\n

1 medium carrot, cut into thick half slices<\/em><\/p>\n

about 3 sheets of filo\/phyllo (can be whole or leftover\u00a0strips)<\/em><\/p>\n

oil or butter or coconut fat to brush filo<\/em><\/p>\n

Preheat the oven to 200\u00b0C (392\u00b0F).<\/p>\n

Heat the leftover sauce (adding more liquid, such as coconut milk, if needed).<\/p>\n

As soon as it starts boiling, add the chicken, the carrots, the brocoli stalks and the mushrooms.<\/p>\n

Let it simmer\u00a0until the chicken is done.<\/p>\n

If you use softer vegetables, such as courgette or brocoli florets, put them into the sauce about two minutes before the end\u00a0(unless you like them rather mushy).<\/p>\n

Taste the sauce, adjust the flavours and pour everything\u00a0into a baking dish (you should have roughly 2\/3-3\/4 of the height filled; I have used here a 16×16 cm dish.<\/p>\n

Spread the filo sheets or torn pieces flat and brush them slightly with the fat of your choice.<\/p>\n

(If you use whole filo sheets, not leftovers, cut them into six or more squares).<\/p>\n

Crush the\u00a0filo\u00a0in your palms and place on top of the curry making sure you cover well the whole dish.<\/p>\n

Bake until golden (about 15 minutes).<\/p>\n","protected":false},"excerpt":{"rendered":"

Do you ever have leftover filo pastry bits? As a filo addict I have those all the time (especially with my individual rolls).\u00a0Now that I…<\/p>\n","protected":false},"author":1,"featured_media":18522,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[209,71,22,205],"tags":[45],"_links":{"self":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/18517"}],"collection":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18517"}],"version-history":[{"count":23,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/18517\/revisions"}],"predecessor-version":[{"id":18542,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/18517\/revisions\/18542"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/18522"}],"wp:attachment":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18517"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18517"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18517"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}