Found a new do-over favourite from one of my recipe books that’s really simple to make if pressed for time. True to my little recipe modification obsession, I have been pleasantly surprised that it turned out great. It’s hearty, it’s moist, it’s crispy on the outside and creamy on the inside and one that has become an instant hit for the family.
*3-4 slices of smoked turkey (or beef pastrami), cubed
2 leeks, sliced
*1 yellow onion, cubed
2 tbsp multi-purpose flour
1.5 cups low-fat milk
*half cup condensed milk
*1 tbsp Dijon mustard
1 tbsp mustard seed powder
2 tbsp chopped fresh sage
*1 tspn thyme
225g filo dough
Salt and pepper
Preheat oven to 180 degree Celsius. Cook the potato cubes in boiling water for 5 minutes. Drain and set aside
Melt 5 tablespoons of butter in a skillet. Caramelise the onions, then cook the chicken cubes for 5 minutes until they are browned all over.
Add leek , cubed smoked turkey slices and cook, stirring for 3 minutes. Add in the flour and stir constantly for 1 minute. Gradually add in the milk and bring to a boil
Add mustard, sage and potato cubes, reduce heat and simmer or 10 minutes. Season to taste with salt and pepper
Meanwhile, line a deep pie dish with half the sheets of filo dough. Spoon the filling into the dish and cover with one sheet of dough. Brush the dough with a little of the melted butter and lay another sheet on top. Brush this sheet with more melted butter.
Cut the remaining filo dough into strips and fold them on top of the pie to create a ruffle effect. Brush the strips with the remaining melted butter and cook in the pre-heated oven for 45 minutes or until golden brown
The original recipe used 2 cups of full-fat milk. It also included mushrooms, but I have omitted that as I am not a big fan of mushrooms. Those denote in * are my own add-ons