Hairy Bikers Tangle Pie Recipe

This golden, crispy Hairy Bikers Tangle Pie Recipe is made with succulent chunks of chicken, smoked ham, and a creamy leek sauce, ready in just 45 minutes. The hero moment is scrunching sheets of filo pastry into a chaotic “tangle” that bakes into a shatteringly crunchy crust without the heaviness of traditional dough. I love how this dish delivers all the comfort of a proper pie but feels light enough for a midweek dinner.

Jump to Recipe

What Makes This Version Different

Most traditional pies rely on heavy shortcrust or puff pastry lids that can sit like a brick in your stomach, especially on a Tuesday night. What makes this “tangle” version brilliant is the use of scrunched-up filo pastry, which creates deep pockets of crunch and allows the steam to escape, intensifying the creamy sauce underneath. It is a technique I use constantly now because it cuts the calories significantly while actually increasing the texture contrast.

The first time I made this, I worried the crème fraîche sauce would split or be too thin compared to a traditional roux-based gravy. However, tossing the meat in a little flour before adding the liquid works like magic to thicken everything gently as it bubbles. You get a luxurious, velvety filling that coats the back of a spoon perfectly, proving you do not need half a block of butter to make a satisfying pie sauce.

Hairy Bikers Tangle Pie Recipe Ingredients

• 2 tsp sunflower oil
• 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 1 medium leek, trimmed and thinly sliced
• 100ml dry white wine
• 150ml water
• 1 chicken stock cube
• 500g cooked chicken meat (roast leftovers or poached breasts), torn into bite-sized pieces
• 100g smoked ham, cut into strips
• 2 tbsp plain flour
• 300g half-fat crème fraîche
• Salt and black pepper
• 3-4 sheets filo pastry
• 2 tsp sunflower oil (for brushing)

How To Make Hairy Bikers Tangle Pie Recipe

1. Sauté the Vegetables: Heat 2 tsp of oil in a large non-stick frying pan over low heat. Add the onion and garlic, frying gently for 5 minutes until soft. Add the sliced leeks and cook for another minute, stirring constantly so they don’t catch.
2. Create the Stock Base: Pour in the white wine and 100ml of the water. Crumble the stock cube into the pan and stir until dissolved. Turn the heat up and let the liquid simmer vigorously until it has reduced by about half, concentrating the flavours. Remove from the heat.
3. Prepare the Filling: In a large bowl, toss the cooked chicken and ham strips with the plain flour until evenly coated. Pour in the onion and wine reduction, the remaining 50ml of water, and the crème fraîche. Season generously with black pepper (go easy on salt as the ham is salty) and mix until combined.
4. Assemble the Pie: Spoon the mixture into a 1.5-litre pie dish. Lay the filo sheets out and cut them into rectangles (roughly 9 pieces total). Brush each piece lightly with a little oil, then loosely scrunch it up into a rosette or “tangle” shape.
5. Bake the Tangle: Arrange the scrunched filo pieces all over the top of the filling so it is completely covered. Bake in an oven preheated to 200°C (180°C Fan/Gas 6) for 30–35 minutes. The pastry should be deep golden brown and crisp, with the filling bubbling up around the edges.

Recipe Tips

• Don’t skip the flour toss: Coating the cooked meat in flour might seem odd, but it is the secret to thickening the sauce from the inside out as it cooks. If you skip this, your pie filling will be watery.
• Work quickly with filo: Filo pastry dries out faster than you think. Keep the sheets you aren’t currently scrunching covered with a slightly damp tea towel to prevent them from becoming brittle and unusable.
• Use strong smoked ham: Since the sauce is creamy and mild, a punchy, dry-cured smoked ham or bacon adds a necessary depth of flavour that lifts the whole dish.
• Wine substitution: If you don’t cook with alcohol, swap the 100ml of wine for extra chicken stock and a squeeze of lemon juice to provide the necessary acidity.

What To Serve With Chicken And Ham Tangle Pie

Because this pie is quite saucy and rich, it pairs best with simple, steamed green vegetables rather than heavy carbohydrates. A bowl of minted peas or crisp green beans works perfectly to cut through the creamy crème fraîche filling. If you are very hungry, some roasted new potatoes with rosemary are a nice addition, but the pie is surprisingly filling on its own.

How To Store

This pie is best eaten immediately while the filo is crisp. If you have leftovers, store them in the fridge for up to 2 days. To reheat, place in a hot oven (200°C) for 10–15 minutes to re-crisp the pastry; microwaving will make the filo soggy and chewy.

FAQs

• Can I freeze this pie?
  Yes, but freeze the filling only. The filo topping does not freeze well once cooked or raw on top of a wet filling. Defrost the filling, add fresh scrunched filo, and bake as normal.
• What if I don’t have cooked chicken?
  You can poach 3-4 chicken breasts in simmering stock for 15 minutes, then shred them. Alternatively, store-bought rotisserie chicken works brilliantly and adds extra flavour.
• Can I use puff pastry instead?
  You can, but it will change the nutrition profile significantly and won’t be a “tangle” pie. If using puff, just roll a lid on top rather than scrunching it.

Nutrition

• Calories: 430 kcal
• Total Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 110mg
• Sodium: 650mg
• Total Carbohydrate: 25g
• Protein: 38g

Try More Recipes:

• Hairy Bikers Spicy Pork Recipe
• Hairy Bikers Slow Roast Leg of Lamb Recipe
• Hairy Bikers Singapore Noodles Recipe