Chicken pies with phyllo pastry

Recipe from: 1/8/1998 12:00:00 AM
Ingredients 15
Servings 30
Time

Ingredients

  • 30
    ml
    butter, melted
  • 3
    eggs, whisked
  • 1
    ml
    turmeric
  • 1
    ml
    coriander
  • 2
    ml
    nutmeg
  • 2
    ml
    ginger
  • 2
    ml
    cinnamon
  • salt and freshly ground black pepper to taste
  • 65
    ml
    raisins
  • 65
    ml
    pine kernels
  • 750
    ml
    cooked chicken, diced
  • 750
    g
    phyllo pastry
  • 125
    ml
    melted butter
  • 2
    ml
    cinnamon (optional)
  • 45
    ml
    sugar (optional)
 

Method

20 min
 
Preheat the oven to 180 ºC. In the top part of a double boiler heat the butter and eggs over boiling water while beating continuously. Add all the seasonings and heat well, but do not bring the mixture to the boil. Add the raisins, pine kernels and chicken and mix. Brush each phyllo pastry sheet with melted butter and place two sheets on top of each other. Cut into four strips each 9 cm long. Spoon a little of the chicken mixture on one side and fold up to form a triangle. Brush with butter again. Arrange on a greased baking sheet. Mix the cinnamon and sugar and sprinkle over the phyllo pastry triangles. Bake for 20 minutes or until the pastry starts to change colour. Makes 30 pies.
 

Read more on: poultry  |  bake
 

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