Chicken, Bacon and Mushroom Pies with Feuille de Brick

Feuille de Brick resembles Filo – it is a Tunisian pastry and can be baked or fried. You decide to use either flaky or shortcrust pastry, Just top with a circle cut the same size as the dish.

Category:  Main Course  - 


For 4 people


  • 200 g lardons
  • 1 shallot, roughly chopped
  • 150 g mushrooms, halved and sliced
  • 250 ml stock
  • 5 good tbsp. crème fraiche
  • 200 g chicken meat, cooked and diced
  • parsley, finely chopped
  • pepper
  • (8 leaves) Feuille de Brick – or substitute filo, flaky or shortcrust pastry
  • knob of butter, melted
  • sea salt and crushed red pepper (optional)

Chicken, Bacon and Mushroom Pies with Feuille de Brick Directions

  1. Preheat the oven to 180C

    1. Tip the lardons into a large frying and cook at a high temperature for 3 or 4 minutes until they are nicely browned. Turn down to a medium heat and add the shallot and mushrooms – cook, stirring for a few more minutes or until soft.

  2. 2. Add the stock, a little at a time then the crème fraiche, allowing the mixture to bubble into a thick sauce. Remove from the heat, add the remaining ingredients and gently combine together. Divide between 2 oven-proof pie dishes.

  3. 3. With a pastry brush, butter 1 side of the brick pastry, scrunch with the buttered side outwards and cover half the pie dish. Continue, using 2 pieces for each. Sprinkle with sea salt and pink pepper then bake for about 20 minutes or until the pastry is golden.
  4. Hint:  If you aren't going to immediately bake the pies, allow the sauce to coolbefore adding the pre-cooked chicken.