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🍽️ Chicken Pie in Puff Pastry

680 kcal · 30 min · 4 servings

Ingredients

• 1 chicken (approx. 1,2 kg)
• 1 onion
• 2 garlic cloves
• 1 pinch saffron powder
• 1 tsp ginger powder
• pepper (from the mill)
• salt
• 2 tbsp freshly chopped parsley
• 2 tbsp chopped coriander leaves
• 4 eggs
• 4 tbsp lemon juice
• 150 g ground almond kernels
• 2 tbsp powdered sugar
• 2 tbsp orange blossom water
• olive oil
• 400 g filo dough
• 1 tsp cinnamon powder
• 1 egg yolk
• powdered sugar (for dusting)

Instructions

1. 1. Rinse the chicken under cold water.
2. 2. Pat the chicken dry with a kitchen towel.
3. 3. Cut the chicken into 8 equal pieces.
4. 4. Peel the onion and the garlic.
5. 5. Finely dice the onion and garlic.
6. 6. Place the chicken pieces, onion, garlic, saffron, ginger, pepper, salt, herbs, and oil in a large bowl.
7. 7. Mix well to coat the chicken evenly.
8. 8. Cover the bowl.
9. 9. Refrigerate overnight.
10. 10. Remove the chicken from the marinade.
11. 11. Sear it on all sides in a pot.
12. 12. Deglaze with about 500 ml of water.
13. 13. Add the remaining marinade.
14. 14. Cover the pot.
15. 15. Simmer gently for about 45 minutes.
16. 16. Remove the chicken pieces from the broth.
17. 17. Let them cool.
18. 18. Peel off the skin.
19. 19. Remove the bones.
20. 20. Whisk the eggs with the lemon juice.
21. 21. Stir the mixture into the warm broth.
22. 22. Mix the almonds with the powdered sugar and orange blossom water in a small bowl.
23. 23. Preheat the oven to 180 degrees Celsius (convection mode).
24. 24. Grease a springform pan lightly with oil.
25. 25. Line the springform pan with 2 to 3 sheets of phyllo dough.
26. 26. Let the edges overhang.
27. 27. Brush each sheet with oil.
28. 28. Spread half of the almond mixture on the dough.
29. 29. Layer 2 more oiled phyllo sheets on top.
30. 30. Fill the pan with the chicken pieces.
31. 31. Sprinkle with cinnamon.
32. 32. Pour the egg-broth mixture over it.
33. 33. Cover with 2 more phyllo sheets.
34. 34. Sprinkle the remaining almonds on top.
35. 35. Cover with 2 final sheets.
36. 36. Fold the overhanging dough edges inward.
37. 37. Enclose the pie completely.
38. 38. Whisk the egg yolk with 1 tablespoon of water.
39. 39. Add 1 tablespoon of olive oil.
40. 40. Brush this mixture over the top of the pie.
41. 41. Remove the pie from the oven.
42. 42. Carefully release it from the pan.
43. 43. Dust it with powdered sugar.
44. 44. Serve the pie.

Nutrition per serving

• kcal: 680
• Protein: 38 g · Fett/Fat: 42 g · Carbs: 45 g