Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, phyllo chicken pie. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Pour chicken mixture on fillo dough. Carefully lift the phyllo dough stack and place over the chicken vegetable filling. Note: Phyllo dough comes in various thicknesses.
Phyllo chicken pie is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Phyllo chicken pie is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook phyllo chicken pie using 20 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Phyllo chicken pie:
- Make ready Phyllo dough
- Make ready 2 cups all-purpose flour
- Make ready 5 teaspoons olive oil
- Get 1/2 teaspoon salt
- Take 2 teaspoons white wine vinegar
- Get 3/4 cup warm water (43 degrees C)
- Take Starch mixture for phyllo dough
- Take 1 cup corn starch
- Take 4 tablespoons all-purpose flour
- Get Chicken filling
- Get 8 chicken drumsticks
- Take 1 big onion
- Make ready 1 bulb of garlic
- Prepare 1/2 cup olive oil
- Make ready 1 tablespoon cinnamon
- Make ready 3 teaspoons black pepper
- Prepare 2 teaspoons salt
- Prepare 2 teaspoons sugar
- Prepare 2 cups melted butter
- Prepare 2 teaspoons icing sugar
This phyllo chicken pie recipe is my ode, or an easier twist to the yufka borek, which is quite popular in Turkish cuisine. Chicken Florentine Phyllo Pie - A creamy, cheesy and delicious mixture of chicken and spinach nestled between crispy and flaky phyllo sheets. Try this unique twist on chicken pie using phyllo dough. With ground chicken breast, olive oil, feta cheese, scallions and egg beaters, your family will enjoy the flavor — with fewer calories and less fat.
Instructions to make Phyllo chicken pie:
- Place 2 cups flour in a mixing bowl; make a well in the center. Drizzle in olive oil and add salt; add white wine vinegar and warm water. Mix until dough just comes together and pulls away from the sides of the bowl, 1 or 2 minutes. Transfer dough ball to a lightly floured work surface.
- Knead until dough is smooth, using just enough flour to keep it from sticking to the work surface or your hands, 2 or 3 minutes. Continue to knead until dough is supple and elastic, about 5 more minutes. Wrap dough ball in plastic wrap and let rest at room temperature, 1 to 2 hours.
- Divide dough into 15-20 (20 gram or 30 gram) portions using a kitchen scale; roll each portion into a ball. Place on plate and cover with plastic wrap to prevent dough balls from drying out while you begin to roll them out. Work in batches of 5.
- Mix cornstarch and flour together in a bowl for starch mixture. Dust a work surface and the first dough ball with the cornstarch mixture. Flatten out the dough ball and roll out into a circle, about 5 cm in diameter. Dust again with cornstarch mixture. Set circle to one side. Roll out 4 more dough balls to about the same diameter and stack them on the first one, dusting each layer with more of the cornstarch mixture to keep them from sticking together.
- When you have 5 circles, roll out the stack to a larger circle about double in size, turning as you go to maintain a round shape. Separate each layer and lay out the circles. Re-apply more cornstarch mixture where needed and restack them. Roll again until the 5-layer stack is paper thin, about 10 to 12 inches in diameter. Place on a sheet of parchment paper; top with another piece of parchment. Gently roll up the dough; wrap in plastic wrap. Refrigerate.
- Repeat with the remaining 15 balls of dough in batches of 5.
- Bake chicken drumsticks covered in aluminum foils in oven for 25 minutes (190 degrees C). Dice the onion and garlic. Dice the drumsticks after baking. Save the chicken juice in the aluminum foils.
- Medium heat, pour in olive oil, fry the onion and garlic until softened. Add cinnamon, black pepper, sugar, salt, drumsticks, chicken juice. Add spices to your own preference. Cook it all until it becomes a bit dry, not too juicy, remove from the stove, add beaten eggs, stir and side aside to cool down.
- Preheat the oven to 200 degrees C. Butter the pan and the phyllo sheets, stack the phyllo sheets and chicken by “4 layers phyllo + 1/2 chicken + 2 layers phyllo + 1/2 chicken + 4 layers phyllo”. Make sure to cover the side wall of the pan. Fold the phyllo sheets outside of the pan into the middle. Butter the top.
- Cook in oven for 20 minutes. Take out, flip to the other side, cook for another 10 minutes. Flip it back, put on a plate, sprinkle on icing sugar. Ready to serve.
You can make phyllo pies as light or hearty as you like. This chicken pie falls into the category of sating and filling pies, as easy to enjoy for a snack as for a main course. Phyllo pastry pie with chicken and spices. Top view of bastilla, layered moroccan pie with chicken. Fresh baked Moroccan chicken pastilla or bastilla with tea, traditional dichware.
So that’s going to wrap it up with this special food phyllo chicken pie recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
