Filo pastry encases a creamy Boursin, chicken (or leftover turkey), leek, and mushroom pie filling. Baked until golden and crispy, served with cranberry sauce and festive herbs!
Method
Start by making the pie filling. Cut the breasts in half, so you’re left with 6 pieces.Season the chicken with salt, pepper, and garlic powder. Add a splash of oil to a large, non-stick pan over medium/high heat.Sear your chicken in batches, until nicely golden brown on all sides. Remove from the heat when browned and cooked through, add to a bowl, and shred.Next, add your sliced shallot, leek, and garlic. Deglaze with a splash of wine or chicken stock, and scrape everything up from the bottom. Cook over medium/low heat until everything is soft and jammy.Add the mushrooms, saute for a couple of minutes, then add the chicken back in. Coat with flour, then add in the chicken stock. Season with salt and pepper, add the herbs, and let cook for 10 minutesOnce reduced, add the Boursin and stir through. Once everything is thick, set aside and allow to cool slightly.Preheat the oven to 200 C. Brush a sheet of filo pastry with olive oil or melted butter, then place another sheet on top. Repeat, until it’s three sheets thick. Slice the whole thing into long triangles.Grease a large, loose bottom tin. Place an oven-safe ramekin in the centre, greasing that too. Arrange the pastry triangles, smaller side towards the centre. The strips should be long enough to have some excess over the edges.Add the Boursin pie filling, then fold the edges over to cover the pie (including the centre pieces). Top with some extra filo sheets, scrunched up and brushed with butter.Bake for 30 minutes or until golden brown. If it looks like it’s getting too dark too fast, just cover the top with a piece of foil.Allow to cool slightly before removing from the tin, carefully removing the centre ramekin also.Fill the centre with cranberry sauce, and decorate with various Christmas herbs (sage, rosemary, thyme) and a scattering of fresh cranberries. Enjoy!
