This filo pie using store-bought frozen pastry is like a huge chicken curry puff with all the crisp, buttery goodness that we love, without the tedious pastry-making and messy deep-frying. It's fab for feeding a crowd.
Makes a 24cm pie
3 cups leftover chicken curry meat, deboned and diced
1 cup leftover chicken curry potatoes, diced
½ cup leftover chicken curry gravy
3 hard-boiled eggs, cut into wedges
7 sheets filo pastry, thawed
75g butter, melted
1 egg yolk
- Place the chicken meat and potatoes in a saucepan and heat up, stirring occasionally. Pour in the curry gravy and cook till the mixture is quite dry. If after about 8 minutes, there is still some gravy left in the pan, pour it away as it will make the pastry soggy. Leave to cool completely.
- Preheat oven to 180°C.
- Open up the sheets of filo pastry when you are ready to use them and leave them in a pile so they don’t dry out.
- Grease a 24cm-wide round baking tin.
- Fit the first sheet of filo in the baking tin and brush the top entirely with melted butter, pressing the filo into the corners of the tin with the brush and letting the longer edges hang over the sides of the tin.
- Repeat with four sheets, brushing each with melted butter, including the ends that overhang the sides.
- Spread half the chicken mixture evenly into the filo-lined pan, then arrange the wedges of egg over the mixture. Next, spread the remaining half of the chicken mixture on top.
- Lay another sheet of filo over the top of the filling and brush it with melted butter. Lay the final sheet of filo on top of that.
- Fold the hanging sides of filo onto the top of the filling, creating a parcel.
- Place the egg yolk in a small bowl and mix with a drop of water.
- Brush this egg yolk mixture over the surface of the pie. Bake in the oven for about 30 to 40 minutes, until the pie is puffed up, crisp and golden.