Crispy succulent chicken pastilla made with filo pastry and aromatic chicken filling. You have to try to believe the amazing flavour and taste of this pie.
1 brown onion, chopped
2 cm fresh ginger, sliced thinly
6 chicken thigh fillets, cooked, chopped
1 cup chicken stock
1 tsp ground cinnamon
2 eggs, lightly beaten
1/4 cup sliced almonds
1 packet filo pastry
1 cup unsalted butter, melted
1 Tbsp olive oil
- In a hot pan , add olive oil. Fry onion and ginger, until onion is soft. Add cinnamon and a pinch of sugar. Season with salt.
Add chicken stock to sauce and then add beaten eggs to thicken sauce.
Add cooked chicken and sliced almonds. Set aside.
- Build the pastilla.
Brush each sheet with butter. Lay 4 sheets of the filo pastry one layer at a time and leave the it to hang over the edges of a baking dish.
Add half of the chicken mix to the pan and smooth the top. Add another 2 sheets of filo over the mix and then put the last of the mix onto the pastry. Fold over all the draped sides of pastry into the pan.
Butter the top of the pastry.
- Bake in a hot oven 200 C for 10-15 minutes until the top is crispy and golden brown.
Turn out the pie onto a plate and return to the oven and bake for another 10-15 minutes until crisp and golden .
Dust with icing sugar and enjoy.