Chicken and ham filo pies – The Irish Times
Ingredients - 100g butter and extra for brushing the pastry - 100g plain or spelt flour - 500ml milk, room temperature - 600g cooked chicken, torn or chopped -
Keywords
- kai-restaurant
- magazine
- jess-murphy
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Cooking tools:
- Pie dish
- Pastry brush
- Saucepan
- Skillet
- Wooden spoon
- Cutting board
- Chef's knife
- Oven
- Stove
Ingredients
- 100g butter and extra for brushing the pastry
- 100g plain or spelt flour
- 500ml milk, room temperature
- 600g cooked chicken, torn or chopped
- 300g cooked ham
- 200g grated smoked Gubbeen or another smoked hard cheese
- 30ml olive oil
- 2 leeks, washed and chopped
- 200g baby spinach
- 6 - 8 sheets of filo pastry
- Salt
- pepper
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