The No Filo dilemma – layered chicken pie and quince strudel

For those who read my Facebook post you will know how this came about.

For those who didn’t – I found my refrigerated  filo wasn’t able to be used to make a chicken strudel as I had planned (it had gone really mouldy).

Here is how I remedied the situation – by substituting the filo for a couple of stray puff pastry sheets, rolling them out very thinly and making the dishes match.

End result – a layered chicken and vegetable pie instead of strudel, and the other – a quince (or apple or pear) “strudel”.

I think the adaptations with the thinly rolled puff instead of the filo worked better in actuality.

So here are the recipes I put together along the way.

Layered Chicken and Vegetable Pie

 You could use turkey, pork, pork and veal or beef mince instead of the chicken mince.

1 sheet puff pastry

2 teaspoons olive oil (or similar, e.g. butter)

250g chicken mince

1 small onion, diced

2 cloves garlic (optional)

2 to 3 teaspoons curry paste or 1½ curry powder

3 teaspoons chutney (any sort) – or tomato sauce

½ teaspoon salt (or to taste)

½ cup yoghurt (or sour cream or cream or milk mixed with 1 teaspoon of cornflour)

For the vegetable layer (any vegetables can be used to similar quantities):

½ red capsicum, finely diced

1 stick celery, finely diced

80g sweet potato, diced (or pumpkin) – finely diced

30g grated cheese (any sort)

For the topping (eggs can be left out if not available)

½ cup natural or Greek yoghurt (can use cream or evaporated milk)

2 teaspoons cornflour

¼ to ½ teaspoon salt

2 eggs

30g grated cheese (any sort)


Roll pastry sheet out thinner to fit a 23cm pie dish.

Heat the oil and sauté the chicken mince with the onion until nicely browned, add the garlic ad cook one minute more. Cool then stir in the yoghurt.

Spoon into the pie shell.

Sprinkle with the cheese, then the prepared vegetables.

Whisk together the topping ingredients and pour over. Sprinkle with the 30g cheese.

Bake at 200 degrees for 10 minutes, then reduce heat to 170 degrees and bake until set.

Leave to stand 10 minutes before cutting into portions to serve.

(Leftovers are delicious served hot or cold.)

Quince (or apple or pear) Strudel

Whichever fruit you use, there is no need to peel them – simply remove cores.

Add spices to taste, especially apples or pears

In the case of quince, just to be sure it tenderises, it would pay to steam (or microwave) the pieces just for a couple of minutes, then cool.  It’s not absolutely necessary though.

1 sheet ready rolled puff pastry, thawed

500g quince, apple or pear, cut into approximately 8mm dice

1/3 cup sugar (may not be necessary for apples or pears – or 3 teaspoons honey or maple syrup

3 teaspoons custard powder (or cornflour, arrowroot, plain flour or rice flour)

A little extra sugar for sprinkling (optional)

A little ground cinnamon (optional)


Roll the pastry out thinly – it should make a large rectangle, about twice the size of the original sheet.

Mix the fruit, sugar and custard powder together.

Spoon in a line onto the pastry sheet.

Brush the edges of the pastry with a little water and fold over to enclose filling and to resemble a strudel.

Press edges together firmly.

Brush the top with a little milk or water and sprinkle lightly with sugar and/or cinnamon.

Bake at 200 degrees C for approximately 30 minutes until golden brown.

Leave to stand 10 minutes before cutting into portions to serve.

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