Lamb Leek Phyllo Pie Recipes

Steps:

• Heat the oil with 1/4 cup of the butter in a skillet. Add the chopped onion and garlic, and fry for a couple of minutes. Add the mushrooms and cook a little longer. Add the parsley, mint, chives, thyme, lemon juice, salt and pepper, and bread crumbs and fry until the crumbs begin to brown. Remove from the pan and set aside. Remove the bone from the chops, place into the skillet, and sear both sides.
• Work with 3 (8 by 8-inch) sheets of phyllo pastry at a time (if they are bigger there is too much overlap), and cover the rest with a damp cloth to prevent them from drying out. Melt the remaining 1/4 cup butter. Brush each sheet with melted butter before covering with the next sheet. When you have buttered 3 sheets, place a lamb chop in the middle, add a quarter of the mushroom stuffing, and fold the phyllo pastry over to make a parcel. Repeat with the remaining lamb chops and phyllo pastry. (When you are making the parcel make sure the ones you have done remain covered with a damp cloth.)
• Preheat the oven to 400 degrees F.
• Put the parcels on a baking sheet and cook them in the oven for 10 minutes. Reduce the heat to 325 degrees F and cook for a further 30 minutes or until pastry is golden brown.;

Steps:

• Preheat oven to 350°. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add leeks and mushrooms; cook and stir 3-4 minutes or until vegetables are tender. Stir in flour until blended; gradually stir in stock and milk. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until thickened. Stir in chicken, 3/4 cup cheese, thyme, salt and pepper., Brush a 9-in. pie plate with some of the remaining oil. Place one sheet of phyllo dough into prepared pie plate, allowing ends to extend over edges of dish; brush with oil. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Layer with seven additional phyllo sheets, brushing each layer with oil and rotating sheets to cover the pie plate. Transfer chicken mixture to crust., Gently fold in ends of phyllo over filling, leaving an opening in the center. Crumble the remaining phyllo sheets over filling; sprinkle with remaining cheese. Brush edges with remaining oil. Bake 30-35 minutes or until golden brown.

Steps:

• 1. Put 4 tablespoons of the melted butter in frying pan over medium heat and add leeks and meat.
• 2. Brown thoroughly. Add wine and salt and simmer 20 minutes, or until liguid has evaporated. Remove from heat and cool slightly.
• 3. Stir in beaten eggs.
• 4. Preheat oven to 350°F Butter a 9 x 13-inch baking dish.
• 5. Working with half of the phyllo sheets (cover the rest), lay one sheet at a time in baking dish and brush with melted butter. (at least 10 sheets).
• 6. Spread meat and leek mixture evenly over the sheets in baking dish. Fold ends and sides of excess phyllo over mixture.
• 7. Repeat as above with remaining phyllo sheets (at least 10) and tuck in ends and sides. Brush top with butter.
• 8. Bake for 50 minutes, or until crust is golden brown.
• 9. Remove from oven and let rest 10 minutes. Cut into 12 squares and serve.