B'stilla shredded chicken pie
Font size:
Ingredients:
FILLING
* 1x 1.6 kg chicken
* 1 large onion, finely chopped
* 1 large bunch flat-leaved parsley, cbopped
* 1 bunch fresh coriander, chopped
* 1/4 teaspoon ground turmeric
* 1/4 teaspoon ground saffron
* 2 tablespoons vegetable oil
* 1 teaspoon ground ginger
* 1 teaspoon ground cinnamon
* 1 1/2 cups water
SAUCE AND PASTRY
* 5 eggs, lightly beaten
* 1 cup icing sugar
* ground cinnamon
* ground pepper
* 500 g filo pastry
* 250 g unsalted butter, melted
* 1 cup ground almonds
* ground cinnamon, extra
* 1 cup icing sugar, extra
Preparation:
Preheat oven to 180°C. place chicken, onion, parsley, coriander, turmeric, saffron, oil, ginger and cinnamon in a roasting dish with water. Bake for 1 1/2 hours. Remove the chicken from pan and cool. Shred flesh, discard skin and bones.
(Remove skin and flesh from cooled chicken and discard bones and skin.Add combined eggs, sugar, cinnamon and pepper to simmering roasting liquid. Spread chicken filling over layered and lightly buttered filo pastry Fold in edges.Form buttered filo into rose shapes and place on pie until surface is covered.)
Skim fat from liquid in roasting pan and transfer liquid to medium-sized pan. Bring liquid to a simmer and add beaten eggs, sugar,
cinnamon and pepper to taste. Cook until thick. Preheat oven to 190°C. grease a 20 cm pie dish.Place a sheet of filo in prepared dish. Brush with melted butter. Place a second sheet on top and brush with butter. Repeat layering and lightly buttering with seven more sheets, sprinkling some of the combined ground almonds, cinnamon and icing sugar on the last sheet.
Spread egg mixture and chicken filling on top, fold over pastry edges and brush again. with butter. Butter and layer four more sheets,
cut into a round and cover pie. Butter more sheets of filo and form into rose shapes. Place on top of pie and brush with melted butter.
Bake for 30-45 minutes until golden brown. Sprinkle with rest of combined almond mixture.HINTS ground spices keep their flavour longer if stored in freezer.
Email to a friend
Print version
Plain textRate this article
Comments (0 posted):
Post your comment