b'12 AUGUST 12, 2022 The Great Eastern Mailfood & winemakes30serves6GreekChicken PieDoughnuts [ Kotopita ]ingredients3 tablespoons (60g) butter 1 cup (250ml) milk[Loukoumades] 3 tablespoons (60ml) olive oil freshly ground black pepper1 leek, thinly sliced 2 eggs, lightly beaten2 cloves garlic, crushed 1 cup grated kefalotiri1 kg chicken thigh fillets, cut into 1 cup chopped fresh flat leaf parsleyingredients 2.5cm pieces 1 cup chopped fresh basil1 tablespoon dried oregano 1 tablespoon Dijon mustard1 x 7g packet dry yeast pinch of salt salt 500g spinach2 cups (500ml) warm water vegetable or peanut oil for deep-frying 1tablespoons plain flour 10 sheets filo pastry2 tablespoons (30g) caster sugar Greek honey, warmed, to serve 3/4 cup (180ml) white wine 200g butter, melted1 x 25g packet vanillin sugar ground cinnamon, to serve 1 cup (250ml) chicken stock3 cups (450g) self raising flour finely chopped toasted walnuts, to serve1 teaspoon freshly squeezed lemon juice methodmethod 1.Preheat oven to 180C. Lightly grease a 23cm round pie dish and line with baking paper.2.Heat butter and oil in a large heavy-based saucepan over medium heat. Add leek and garlic and 1.Dissolve yeast in half the warm water. Add caster sugar and vanillin, and whisk together. Addsaute until soft. Add chicken, oregano and 1 teaspoon salt and stir. Cook for about 15 minutes, two-thirds of the flour and whisk until smooth. Cover with cling wrap and leave in a warm placestirring occasionally.for 1 hour. 3.Increase heat, add flour, stir for 2 minutes then add wine, chicken stock and milk. Season with 2.Add remaining warm water, lemon juice, salt and remaining flour to the batter. Cover again andsalt & pepper. Reduce heat, cover and simmer for 20 minutes, stirring occasionally, until the allow batter to rise until it begins to bubble (about 1hours). chickenis tender. Remove sauce pan from heat and stir in eggs, cheese, herbs, mustard and 3.Heat oil in a frying pan (or heavy-based saucepan) for deep-frying. Test the oil temperature byspinach.dropping in a small piece of bread - if it sizzles, the oil is hot enough. 4.Layer five sheets of pastry in the pie dish to line it, brushing with melted butter between each 4.Drop tablespoons of mixture into the oil (cook about six at a time). Cook until golden-brown onsheet. Pour filling into lined dish, fold over any filo corners and then cover filling with another both sides (about 5-8 minutes), then remove with a slotted spoon and drainon paper towel. five sheets of pastry, again brushing with melted butter between each sheet. Tuck in pastry 5.Place doughnuts on a serving plate, drizzle with warm honey, sprinkle with cinnamon andaround the edges, brush top of pie with extra melted butter, then score the top into serving size chopped walnuts and serve immediately. pieces. Bake in the pre-heated oven for 35-40 minutes or until golden brown. Serve hot.WINE, DINE AND RELAXWe offer casual, no pressure wine tasting, honest, heart warming, comfort food and a relaxed, rustic bush setting. Perfect for lazy lunches, cheeky afternoon wines, weddings, Christmas parties or even a leisurely cruise BRUNCHWINECRUISESFREE RV/ MEXICAN &TASTINGWED &CARA DINNER ASTINGARAVAN AN LUNCH & SALES SAT SITES EVERY & SALES(GROUP BOOKINGS ONFOR FULLYFRIDAY & Y & FRIDOTHER DAYS BYSELF-CONTAINEDSATURDARRANGEMENT - MORECUSTOMERS TURDAY Y 7 DAYS 7 DAYS IN PEAK PERIODS) NIGHT248 BAADES ROAD, LAKES ENTRANCE VIC 3909 | PH: 03 5155 1508'