Name: Chicken pie with phyllo wheels
Yield: 6 servings
Cuisine: Bake
Ingredients: 1.00 chicken large; 500.00 ml stock chicken; 1.00 onion finely chopped; 50.00 ml butter; 50.00 ml flour cake; 250.00 ml milk; 5.00 ml dried rosemary; salt and freshly ground black pepper to taste; 500.00 g mixed vegetables frozen; 1.00 green pepper deseeded and diced; 50.00 g spring onions bunch, finely chopped; 5.00 ml coriander ground; 100.00 g cheese grated; 4.00 phyllo pastry sheets; butter melted

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Ingredients (15)

1.00	chicken — large
500.00 ml	stock — chicken
1.00	onion — finely chopped
50.00 ml	butter
50.00 ml	flour — cake
250.00 ml	milk
5.00 ml	dried rosemary
	salt and freshly ground black pepper — to taste
500.00 g	mixed vegetables — frozen

TOPPING

1.00	green pepper — deseeded and diced
50.00 g	spring onions — bunch, finely chopped
5.00 ml	coriander — ground
100.00 g	cheese — grated
4.00	phyllo pastry — sheets
	butter — melted

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Method:

Preheat the oven to 180 °C (350 °F). Spray an ovenproof dish with non-stick spray.
Simmer the chicken in the stock until tender. Debone and shred the meat. Set aside. Drain the chicken stock and reserve.
Sauté; the onion in the heated butter until soft. Add the cake flour and stir for a minute longer. Remove from the heat, add the milk and stir well until all the lumps have been removed.
Stirring continuously, heat until the sauce comes to the boil and thickens. Season with rosemary and salt and pepper to taste.
Pour boiling water over the vegetables, drain well and add to the sauce. Add the chicken meat and mix. Turn into the prepared ovenproof dish and set aside.
Sauté; the green pepper and spring onion in a little oil until glossy. Add the coriander and stir-fry for another minute.
Cool and mix with the cheese. Season with salt and pepper.
Brush melted butter over each sheet of phyllo pastry and place the four layers on top of each other.
Spoon the green pepper mixture on top and spread evenly over the pastry. Roll up the pastry and cut into 1 cm thick slices.
Arrange the slices on top of the chicken filling and bake for 20 to 30 minutes or until the pastry browns.
Serve with a salad.