This is easy to make with ready-made filo pastry sheets.
(16 votes)
Cook: 1 Hour 10 Mins
Serves: 4
Price: £2.37 per serving
Nutritional Information
Each 329g serving contains
Energy
2198kj
525kcal
2198kj
525kcal
26%
Fat
29.9g
29.9g
High
43%
43%
Saturates
17.4g
17.4g
Med
87%
87%
Sugars
2.7g
2.7g
Low
3%
3%
Salt
2.2g
2.2g
High
37%
37%
of your reference intake.
Typical energy values per 100g:
668kj/160kcal
Typical energy values per 100g:
668kj/160kcal
Ingredients
2 chicken breast fillets
250g gammon steak, rind and fat removed
1 Chicken stock cube
Sprig of fresh thyme
200g pack Asda Extra Special Purple Sprouting Broccoli
1 tbsp cornflour
200g pot Asda Crème Fraîche
½ x 270g pack filo pastry, chilled
25g butter, melted
Method
1
Put the chicken, gammon stock cube and thyme in a pan. Add enough water to just cover, bring to the boil and simmer, partially covered, for 20 minutes, removing any fat that floats to the surface. Add the broccoli and cook for another 4 minutes. Lift out the chicken, gammon and broccoli using a draining spoon, and put on a plate to cool slightly. Boil the stock, uncovered, until it is reduced to about 200ml.
2
Pre-heat the oven 190C/170C Fan/Gas 5. Cut the gammon, chicken and broccoli into bite-size pieces. Put in a pie dish.
3
Mix the cornflour with 30ml water and add to the stock with the crème fraîche. Heat until almost boiling, stirring all the time. Pour over the meat and broccoli.
4
Cut each sheet of filo pastry into 8. Brush with the butter and then scrunch up loosely. Put the pastry on the pie to cover the surface and bake for 20 minutes.