"When the going gets weird, the weird turn pro." Hunter S. Thompson

Chicken and Leek Filo Pie

Serves 6

Ingredients

• 3 oz unsalted butter
• 2 large leeks, finely sliced
• 2 large carrots, finely chopped
• 1 tbsp plain flour
• 14 fl oz hot chicken stock
• 2 tsp Dijon mustard
• 3 tbsp double cream
• 12 oz cooked chicken
• 2 tbsp chopped parsley
• 12 sheets filo pastry

Method

1. Melt 1 oz of butter in a medium pan over a low heat. Cook the leeks and carrots for 15 minutes until softened but not coloured. Sir in the flour and cook for 1 min. Gradually add the stock stirring constantly, until the sauce is smooth. Simmer for 10 minutes.
2. Stir in the mustard and cream and check the seasoning. Add the chicken and parsley and tip into a 3 pint ovenproof dish.
3. Preheat the oven to 200C (180C fan), mark 6. Melt the remaining 2 oz butter in a small pan. Unroll the filo pastry, cover with a clean, damp tea towel and keep covered as you work. Put a single sheet of filo on a board and brush with a little butter. Roughly scrunch up the pastry and put on top of the chicken mixture. Continue with the remaining filo until the top of the pie s covered
4. Bake for 20-25 minutes until the filo is golden and chicken mixture bubbling

Serve with 16 bottles of wine.