Recipe: Chicken & leek prassopitta

A play on a Greek classic, this pie is a real winter warmer.
Aaron McLean

A play on a Greek classic, this pie is a real winter warmer.

This recipe is based on a Greek leek and feta pie and uses one of the simplest pastries you can make from scratch – it can be mixed together in a bowl in a few minutes and rolls out easily. You can make the pie the day ahead, keeping it refrigerated on the tray, covered, until ready to bake.

CHICKEN & LEEK PRASSOPITTA​

Serves 8 / Preparation 30 minutes / Cooking 40 minutes

For the olive oil pastry
2 cups flour
1 teaspoon salt
¼ cup olive oil


Mix together the flour and salt in a bowl. Add the oil and ½ cup water and stir with a wooden spoon, adding a little extra water a tablespoon at a time if necessary to bring the dough together. Take the dough out of the bowl and knead together. Cover with plastic wrap and set aside for an hour.

For the filling & to assemble
2 tablespoons olive oil, plus extra for brushing
1 large leek, halved, thinly sliced
2 cloves garlic, sliced
600g skinless chicken thighs, cut into 3cm pieces
3 tablespoons flour
1½ cups chicken stock plus extra if necessary
¼ cup pitted olives, chopped (I used Kalamata)
100g feta, crumbled
½ cup mint leaves, thinly sliced
sesame seeds to scatter
mashed potato to serve (optional)


Heat the oil in a wide saucepan, add the leek and garlic and cook gently for 5-10 minutes or until soft. 

Add the chicken and cook for a few minutes, then sprinkle over the flour and cook for a couple more minutes. Add the stock and cook for 10 minutes or until cooked through, adding a little extra stock if necessary. 

Stir in the olives, feta and mint leaves and season to taste. Allow to cool before using.

Preheat the oven to 200°C. Cut the dough into 2 balls, 1 slightly larger than the other. On a lightly floured surface, roll out the smaller piece very thinly to about 2mm thickness and 30cm diameter. Place on a baking paper-lined oven tray. 

Pile the filling onto the dough, leaving a 2cm edge. 

Roll out the bigger piece of dough, making it slightly larger than the first. Lightly brush the edge of the bottom piece with water, cover with the larger dough piece and crimp the edges together. 

Brush lightly with olive oil, scatter over the sesame seeds and make some slits in the top to allow steam to escape. 

Bake for 30-40 minutes or until golden. Allow to cool for 5 minutes before cutting into wedges and serving with mashed potato, if desired.

The July issue of Cuisine is now on sale

The July issue of Cuisine is now on sale

 

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