1 Review

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:-)

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French Tart August 16, 2009
Chicken, Saffron and Nutmeg Pie