This is for all of the cheap and easy mid-week mums out there… actually, that did not sound quite right. Let’s say it’s for all of the mums out there who appreciate the value of good honest cheap and easy mid-week cooking. And if you are an actual cheap and easy mid-week mum inbox me… please.
If you don’t have any left over roast chook for this then you are certainly screwed… Not really. I fricken tricked the shit out of you right there, eh. I’m stilling LOLing all over the place. So, if you don’t have any left over roast chicken you can just cook some chicken and use that. You can do that, right?
I had a heap of left over chicken which was kinda handy because we had this for dinner last night and the kids loved it so much they insisted, with threat of attack by small people, that I make this pie for dinner again tonight. “Keep your darn carnies,” I said to them. “You shall have pie”.
And then the children were fed.
LEFT OVER ROAST CHICKEN FILO SNAIL PIE (for 4)
400-500g left over roast chook, shredded. Or 500g boneless chicken thigh, cooked in a little oil and then shredded
1 brown onion, sliced
1 bunch of cavolo nero, kale or silverbeet, shredded
100g feta, or ricotta if you don’t do feta, crumbled
½ lemon, juice and zest
1 tablespoon dried oregano
1 pinch dried chilli flakes
1 pack of filo pastry (you only really need 9 sheets but you cant just buy 9 sheets around here, so stash the rest of the pack in the freezer up near that acid you’ve been saving since ’94. And please don’t accidently grab that sheet of acid when you’re going back for the filo… Wednesday night dinner isn’t ready for that yet)
1 tablespoon butter, melted
Cumin and sesame seeds to sprinkle
• Sauté cavolo nero and onion in a little oil, until starting to soften. Season and set aside to cool
• Once cooled, combine all ingredients in a bowl and mix it all together. Check seasoning and give it some if it needs it
• Lay three filo sheets out on the bench so they are just overlapping on the sides. Brush with melted butter and lay 3 more sheets over the first 3 so they overlap like bricks in a house. You’ve seen bricks in a house, yeah? Now brush with butter and lay the remaining 3 sheets over the top so they line up with the original 3. You should have a long rectangle of filo in front of you now… or at least something that vaguely resembles a rectangle… I hope
• Place a 4cm wide strip of the chicken mixture at the front of the filo and roll that thing up like a big assed sausage roll. Go nice and slow and gentlemanly like so as to avoid tearing the crap out of the vagi… um… filo
• Gently coil the whole lot up like a snail or two snails depending on the size of your pan… or coil it up like a rattle snake if snails are too pussy for you
• If you have any chicken mix left, try making a few filo rolls for the kids lunch boxes
• Slide it into a buttered pan/dish that is big enough to hold it snuggly (use two if you need to)
• Brush the top with a little eggwash, or milk if that’s all you’ve got
• Sprinkle with sesame and cumin seeds and bake in a pre-heated 180C oven for 15-20 minutes, or until nicely browned
• A little garden herby leafy salad is a good side if the weather is still allowing for it