10- 15 sheets fillo pastry
500g turkey breast, diced
½ medium onion, chopped
3 garlic cloves, crushed
2 leeks, cleaned and sliced
2 cups button mushrooms, sliced
¼ cup chopped parsley
2 tablespoons chopped thyme
2 tablespoons chopped dill
1 cup white wine
1-2 cups chicken stock
½ cup cream
4 tablespoons cornflour mixed to a paste with a little water
2 tablespoons olive oil
salt and freshly ground black pepper
butter, to melt and brush on fillo
Preheat oven to 200C.
In a hot pan heat the olive oil, and saute the onion and garlic. Season the turkey with salt and pepper, and add to pan. Add leeks and mushrooms and saute for 5-8 minutes or until soft. Add salt, butter and herbs and leave to cook for a few minutes.
Add the wine, chicken stock and cream and bring to the boil. Stir in the corn flour paste, lower the heat and simmer for a few minutes. Pour mixture into a shallow pie dish.
Brush each sheet of fillo with melted butter and gently scrunch into a ball and place it on top of the mixture. Repeat until the top of the pie is completely covered with buttered fillo. Place the pie in the oven at 180-190C for 20 mins or until golden brown.