Pastry Recipes

Using filo is easier than it looks. Here's how to get started with making that chicken & caramelised onion filo pie recipe:

• Handle gently - Filo tears easily, so keep it covered with a damp cloth while working.
• Layer with care - Brush each sheet with butter or oil for maximum crispiness.
• Bake until golden - Cook until the pastry is crisp and golden brown. Filo bakes quickly, so keep an eye on it!

Tips for Perfect Filo Dishes

• Don’t overfill - keep parcels and pies light to avoid soggy pastry.
• Always preheat your oven - this ensures even baking.
• Use a sharp knife - you’ll need to score or cut filo to prevent tearing.
• For a glossy finish - brush the top with egg wash before baking.

There's nothing more comforting than a homemade chicken & leek pot pie recipe with golden, flaky puff pastry - and it's easier to make than you might think:

1. Preheat the oven to 220°C. Take one sheet of ready-rolled puff pastry out of the fridge and let it come to room temperature.
2. Thinly slice an onion and fry in a drizzle of oil over medium-high heat for four to five minutes until softened.
3. Dice two chicken breasts (about 300g), then add to the pan and cook until browned, usually five to six minutes. Grate one garlic clove and stir it in, frying for 30 seconds.
4. Stir in one tablespoon of chicken stock paste, 100g crème fraîche, and a splash of water. Simmer for three to four minutes until slightly thickened and the chicken is cooked through.
5. Stir through 100g frozen peas and one teaspoon of wholegrain mustard. Season to taste, then spoon the filling into an ovenproof dish.
6. Drape the puff pastry over the top, trimming off any excess, then cut a small hole in the middle to let steam escape. Brush with a little milk if you like.
7. Bake for 15-20 minutes until the pastry is golden and crisp. Let it stand for a few minutes before serving.