Shredded chicken in a creamy balsamic and garlic sauce with spinach topped with filo pastry and black sesame seeds.
Makes 4
Ingredients
4 chicken breasts
2 handfuls of spinach
3 shallots
Dash of white wine
Garlic clove, minced
300ml single cream
2 tbsp balsamic vinegar
8 sheets of filo pastry, 2 per pie
2 tbsp melted butter
Method
- Preheat the oven to 180 degrees celsius / gas mark 4
- Add a dash of olive oil in a frying pan on a medium heat and cook the diced chicken breasts thoroughly
- Remove the chicken from the pan and set aside
- Add the diced shallots and minced garlic to the pan and cook for a few minutes until soft
- Pour in the white wine and reduce it by half
- Add in the single cream and balsamic vinegar and stir the mixture
- Leave on a low heat to simmer for 5 mins, then stir in the chicken, spinach and season with salt and cracked black pepper
- Once the spinach has wilted, divide the mixture between the 4 petite casseroles (The filling should come up no more than three-quarters of the way to the top of the casseroles)
- Scrunch two sheets of filo pastry loosely and press gently on top of the pie (continue to do this for all four pies)
- Using a basting brush, coat the filo pastry with butter and top with black sesame seeds
- Cook in the oven for 15 minutes until the filo pastry is golden brown
- Serve with your favourite potatoes and vegetables
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