This recipe uses Filo pastry which is my favourite as you can make it very thin, which is how I like pastry. Even if I make my own pastry, I cannot get it as thin as this shop bought one. However, if you prefer, you could use a bought puff pastry which is easier to work with than the Filo.
The potato loaf was a nice addition to this pie type meal.
Ingredients For the pie 1 clove garlic, crushed
1 medium leek, sliced thin
¾ cups Arborio rice
2 cups chicken soup About 150 - 200 g cooked chicken - also from above recipe
8 sheets Filo pastry Cooking oil spray
50 g baby spinach leaves
135 g char-grilled capsicums, drained
1 cup Mozzarella cheese, grated
For the potato loaf 3 tsp butter
About ½ - 1 cup shallots (or onions), chopped finely
1/3 cup tomato chutney
5 cups cooked, mashed potato -I used mixture of sweet potato and potato (do not add milk)
½ cup yoghurt
½ cup cottage cheese
¼ cup breadcrumbs
½ tsp paprika powder
Method For the pie
Heat a bit of oil in a large pan, and add the garlic and leek.
Cook, stirring, for about 5 minutes, and then add the stock.
Bring to the boil, cover and simmer on low for 15 minutes, stirring halfway through cooking.
Ensure you keep watching the liquid does not boil dry
Take the pan off the heat, cover and allow to stand for about 10 minutes. Cool.
Meanwhile pre-heat the oven to 180°/160° fan forced.
Roughly pull or chop the chicken meat, if cooking your own, or if using from the chicken soup recipe, defrost, or use as is.
Put two sheets of the pastry together, spraying with some cooking oil in between each layer.
Fold the sheets in half from the short side.
Repeat with the remaining pastry sheets, covering with a damp cloth to prevent the pastry drying out and cracking.
Arrange 4 of the pastry squares, slightly overlapping the sides of a baking dish, and bringing the pastry about 10 cm over the edges of the dish.
Line the base of the dish, if necessary with any remaining pastry squares.
Spread the rice mixture on top of this, and top with the spinach.
Add the chicken, sliced capsicums and the cheese.
Fold the pastry over to enclose the filling, and spray the top with the cooking oil.
Cook in the oven for about 25 minutes or until the pastry is golden brown.
Let it stand for about 5 minutes before cutting into squares or whatever shape you desire.
Also works well served with a salad.
For the potato loaf
Meanwhile after putting the pie in the oven, line a 23 x 12 cm loaf tin with foil or baking paper.
In a small frying pan, melt the butter and add the onion and cook until it is soft, about 5 minutes, stirring.
Take it off the heat and stir in the chutney and some pepper.
Put the mashed potato, yoghurt, cottage cheese, breadcrumbs and onion mixture in a large bowl.
Mix it all well and spoon the mixture into the prepared dish/tin.
Bake until the loaf is a golden colour and heated through - about 25 minutes.
Turn it onto a serving platter, sprinkle with paprika, and serve.