Prep 15 mins
Cook 50 mins
something i want to try.
- 4 chicken, marylands
- 1 liter chicken stock
- 500 ml water
- 125 g butter
- 2 large brown onions, finely sliced
- 60 g flour
- 1⁄2 teaspoon nutmeg
- 1 teaspoon saffron thread
- 16 sheets phyllo pastry
- olive oil
- 2 lemons, cut into wedges
- Place chicken, stock and water in a saucepan and bring to the boil. Reduce heat and simmer for 25 minutes or until chicken is cooked through. Skim as necessary.
- Remove from heat and allow chicken to cool in the stock. Remove meat from bones, discarding skin, and tear into chunks. Reserve 600ml of stock.
- Melt 75g butter in a saucepan and cook seasoned onions until soft, about 10 minutes, and reserve.
- Melt remaining butter in another saucepan and add flour. Cook until butter is foaming, stirring regularly.
- Whisking continuously, add reserved stock one third at a time. Bring to the boil between each addition. Stir in nutmeg and saffron. Remove sauce from the heat. Cut a 26-centimetre diameter circle from each filo sheet. Brush eight sheets with olive oil and line a 22-centimetre pie dish so the filo comes up the sides.
- Spoon in onions and then chicken. Pour sauce over chicken to just cover.
- Oil remaining filo and place on top, tucking in edges. Brush with oil, score and sprinkle with nutmeg.
- Bake for 40 minutes or until golden. Allow to sit for 10 minutes before serving with lemon wedges.
A wonderful pie! We loved the addition of saffron and nutmeg in this as flavourings, as well as enhancing the colour. I have never heard of the expression chicken Marylands before, so I used 4 chicken breasts, skinned and boned. The flavour and texture of the filo pastry was great, but unfortunately my filling became very runny when baked inside the pie case........I allowed it to sit for 15 minutes before cutting, and it was still a little runny. This did not detract from the flavour, but I may reduce the liquids in the sauce next time.....and make a very thick roux/sauce, maybe even with a wee bit of creme fraiche or cream. I scrunched my filo sheets up for the topping, for texture and also sprinkled sesame seeds over for a nutty taste. A very nice and interesting recipe that I will adapt slightly next time I make it! Thanks Sonya. Made for Make my Recipe in the Aus/NZ forum. FT:-)