Turkey and Leek Filo Pie - How to make

Ingredients:
Cooked Turkey, Sausage Meat, Stuffing (500 grams) chunks leftovers from a roast dinner
2 Carrots
2 Leeks
1 Celery Stick
Double Cream (200millileters)
Turkey Stock (250millileters)
Flour (2 heaped tablespoons)
Olive Oil (2 tablespoons)
1 Bay Leaf
1 Clove of Garlic
Butter (75 grams)
Filo Pastry - shop bought 10-12 sheets depending on size

Method:-
Peel and dice the Carrots.
Wash and dice the Celery.
Half the Leeks and wash thoroughly as there sometimes tends to be dirt in the inner leaves.
Then cut the Leeks in to pieces about as wide as your thumbnail.
In 2 tablespoons of Olive Oil, sauté the Leeks, Carrots and Celery in a large frying pan until softened. Don't use Extra Virgin Olive Oil as frying with Extra Virgin is a waste of your money. Use the Olive Oil from the second or third pressing.
Sprinkle a heaped tablespoon of Flour or two over the vegetables and cook out in the vegetables to make a thick paste. Then add 250 millilitres of Turkey stock and 200millilitres of Double Cream to the vegetables and add a Bay Leaf and a crushed clove of Garlic.
The Flour will now have dissolved and made the cream sauce thicker.
Add 150 grams of sliced Mushrooms and season with Salt and Pepper. (The video showing the roux of sauce was because I forgot to do this part and had to make the roux to thicken the cream)
Season to taste with the Salt and Pepper.
Remove from the hob, and leave to cool.
Add to a Pyrex dish with the cooked Turkey chunks and stir to mix.
Gently melt the butter in a small saucepan.
Taking one sheet of Filo Pastry at a time, lay it out and brush with melted Butter.
Gently scrunch it up so that the pastry looks like a scrunched tissue. Add this to the top of the pie and continue until the the meat and vegetables are covered.
Filo Pastry tends to dry out very quickly so cover with a damp cloth.
Put into a pre heated fan oven at 200 degrees centigrade and cook for approximately 20 minutes or until the Filo Pastry is crispy and golden in colour.

Serve with Winter Greens and boiled potatoes.

Enjoy. Paul & Vikki.

Tasty Chicken Stew

Here is a nice recipe to make a tasty chicken stew.

Tasty Chicken Stew Ingredients:-
2 Leeks halved and chopped into chunks (1 lb)
2 Carrots cut into chunks (200grams)
2 Parsnips halved and cut into chunks (300grams)
2 Celery stalks finely chopped
Mushrooms sliced (200grams)
Potato’s - leave the skins on any small potatoes or if using bigger, peel and quarter (300grams)
2 Bay Leaves
6 leaves of Sage chopped
2 sprigs of Rosemary stalks removed and chopped
1 Red Pepper cut into big chunks
1 large Clove of Garlic peeled and finely chopped
4 Chicken Thighs with skin removed 
Flour seasoned with salt and pepper to dust the chicken thighs
Olive Oil
2/3 table spoons of Cornflower or some instant potato mix
1 to 1.5 litres of water
Chicken stock cube

Method:-
Sprinkle Flour onto a plate and season with salt and pepper. Roll the four Chicken Thighs into the Flour and pat off excess flour.
Gently fry the four Chicken Thighs until golden in colour.
Set the four Chicken Thighs aside to make the vegetable stock.
Cut two Leeks in half and wash to remove any dirt. Then chop into chunks.
Dice the two Celery sticks.
Peel and chop two Carrots. Peel and half two Parsnips then cut into chunks.
Deseed the red pepper and cut into chunks.
Peel and finely chop the Garlic.
Sautee the Leeks, Carrots, Parsnips, Garlic and the Red Pepper in a couple of tablespoons of Olive Oil.
Add in the Bay Leaves, the chopped Sage and Rosemary. Then add about a litre to a litre and a half of water.
Add the stock cube and stir until dissolved, then add salt and pepper to taste.
Bring to a boil and turn down to a simmer.
Add the Chicken Thighs and any juices, and cook for thirty minutes (30 mins).
Add in the potatoes and the mushrooms and cook for another fifteen minutes (15 mins) or until cooked.
If you want the stock to be thicker, then mix two or three tablespoons of Cornflower with a little water and make a paste. Then add this to the stock and this will thicken the stock when the cornflower is cooked out. Another method is to add a couple of large spoonful of instant potato directly into the stew and this will have the same effect.
Remove Bay Leaves and divide into four portions and serve with crusty bread.