Jane's Delicious Garden Blog

I’d forgotten how delicious and easy phyllo pastry is. Tonight I made a pie using mushrooms, leftover chicken and potatoes. So easy and yum. Served with a tomato and haloumi cheese salad. 

Easy Phyllo pie 

* Slice leftover roast potatoes into cubes and sauté in olive oil. 

* Add halved portobellini mushrooms. Sauté for a few minutes. 

* Add shredded leftover roast chicken and cook over low heat. 

* Add a good few glugs of beer and sliced spring onions. Add salt,  pepper and pul biber to taste. Simmer a little more but don’t let it dry out. 

* Layer phyllo pastry in a round pie dish, brushing roughly  with melted lemon butter as you go (every second layer should be brushed). Leave  edges sticking out.

* Add mushroom mix to pie dish. Turn the edges of pastry over the top, brushing layers as you go. Put a few more buttered squares/pieces on top. 

* Bake at 200 for ten minutes or so til nicely browned. Serve with:

Haloumi and tomato salad 

* Slice haloumi and cook in butter til browned on both sides. 

* Layer the following on a platter:

• Yellow zucchini zested into long strips.
• Cherry tomatoes sliced in half
• Cooked haloumi cheese 
• I added leftover diced gemsquash – optional!
• Basil chiffonade
• Crisp onion (from any Indian slice shop). 
• Dukkah
• Salt and pepper to taste. 

Serve salad with a  bowl of lettuce and olive oil and fig balsamic. 

Summer!!