Filo Chicken Pie

How to handle filo pastry?
Bring to room temperature,
Unroll and cover with cling film to prevent drying out - Brush with melted butter lightly
Keep shape straight when folding - Handle lightly - pastry should be light & crisp

Ingredients
1 chicken breast
1 tablespoon of olive oil and a knob of butter
Veloute sauce (each pair)
50g butter
40g plain flour
1 pint/570ml chicken stock
Seasoning - salt & pepper
2-4 tablespoons of double cream
4 tablespoons of dry white wine
1 table spoon fresh tarragon chopped
1/2 lemon rind finely chopped
Filo pastry defrosted
extra melted butter & olive oil (to brush the pastry)
poppy/sesame seeds

Method
1. Preheat oven 180°C/375°F/Gas 5
2. Cut the chicken into strips, removing any skin or membrane.
3. Put a frying pan onto the heat, add oil and butter.
4. When hot, add the chicken cook till coloured and golden.
5. Remove the chicken, over a high heat add wine to deglaze the pan, reducing the wine by half.
6. Sauce - In a small pan melt the butter, remove from the heat and stir in the flour.
7. Return the pan to the heat and stir for 1-2 minutes until bubbling, gradually add stock and wine, stirring continuously to remove any lumps.
8. Remove from the heat, add seasoning, cream, tarragon and lemon rind; taste to check the seasoning level, then cool the sauce.
9. Unfold the filo pastry, lay out one sheet and brush with melted butter and oil. lay another sheet overlapping by half and brush with butter. Lay a third filo sheet over the other end and brush with butter again. You should have a long rectangle of pastry.
10. Place chicken and spoon over sauce at one edge. Fold ends inwards & roll up the pastry to form a long thin roll.
11. Coil this roll into a spiral shape, brush with butter and place on a lined 6 inch cake tin.
12. Sprinkle over poppy/sesame seeds, then bake for 20 minutes until crisp and golden.