(realized this went up without the text so I do another attempt to get it right…)
Read my latest posts and realized that pretty much all I talk about it school and the weather, haha. Bu that’s pretty much my life right now, this week we have the deadline for one of the assignments and the exams are in only three weeks (help!).
But besides the school and the weather (we’re officially in spring right now, woho!) I’ve been meeting a lot of friends for fika, fallen in love with the Dilma Moroccan Mint tea and lost myself in Danish whodunits.
This pie is a perfect weeknight dish to just throw together when you don’t have much time, its creamy and crispy and the bacon gives it a nice saltiness that goes really well with the herbs.
To make this pie, you need;
3 chicken breasts
150g streaky bacon
0,5 large leek or 1 small
2 cups white cabbage in small slices
200 g creme fraiche or sour cream
2 tbs mixed herbs
1 tsp celery salt
8-10 sheets of filo-pastry
Start by preheating the oven too 200 degrees.
Cut the chicken breasts into bite-sized chunks and the bacon into small slices. Cut the leek and cabbage into smaller chunks.
Start browning up the chicken and bacon in a pan on medium-high heat, season with pepper. When the chicken and bacon are nicely browned, add in the leek and cabbage. Lower to a medium heat and let them soften and get sweet whilst the chicken cooks trough.
When the chicken is ready, pour in the creme fraiche, season with celery salt (be careful of adding too much since the bacon often is quite salty) and herbs. Lower the heat and cook everything together 2-3 min. Then pour the filling into a oven-proof dish.
Take the filo-pastry sheets, crinkle them up (the more crinkles, the crispier it gets) and lay them over the filling making sure not to not lay them too thickly. Continue the process until the whole pie is covered.
Bake for about 20 min or until the top is golden and crispy. Serve with a nice salad.