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🍽️ Crispy Chicken Pie in Filo Pastry

813 kcal · 30 min · 4 servings

Ingredients

• 1 roast chicken (about 1.2 kg, kitchen-ready prepared)
• 1 large onion
• 4 garlic cloves
• 0.5 tsp saffron powder
• 1 tsp ginger powder (; freshly ground)
• 1 tsp black pepper (freshly ground)
• salt
• 2 parsley
• 1 tbsp chopped coriander greens
• 4 tbsp olive oil
• 8 tbsp ghee
• 11 tbsp powdered sugar
• 4 eggs
• 4 tbsp lemon juice
• 200 g peeled, ground almond kernels
• 6 tbsp orange blossom water
• 1 filo dough sheet 10 sheets (Greek grocery store)
• 2.5 tbsp cinnamon powder
• 2 tbsp vegetable oil
• 1 egg yolk

Instructions

1. 1. Cut the chicken into eight equal pieces.
2. 2. Peel the onion and the garlic.
3. 3. Finely chop the vegetables.
4. 4. Place the vegetables in a bowl.
5. 5. Add saffron, ginger, pepper, and salt.
6. 6. Add the herbs and the oil.
7. 7. Mix everything thoroughly.
8. 8. Coat the chicken pieces with the spice mixture.
9. 9. Marinate the meat covered in the refrigerator overnight.
10. 10. Place the meat pieces in a pot.
11. 11. Add one liter of water.
12. 12. Add one tablespoon of ghee.
13. 13. Add one tablespoon of powdered sugar.
14. 14. Cook the meat over low heat for about 50 minutes.
15. 15. Remove the meat from the broth.
16. 16. Let the meat cool down.
17. 17. Remove the skin and bones.
18. 18. Cut the meat into small cubes.
19. 19. Reduce the broth to 250 milliliters.
20. 20. Whisk eggs and lemon juice together.
21. 21. Stir the egg mixture into the broth using a whisk.
22. 22. Heat the broth while stirring constantly.
23. 23. Let the broth thicken.
24. 24. Set the broth aside.
25. 25. Mix the almonds with four tablespoons of powdered sugar.
26. 26. Add three tablespoons of orange blossom water.
27. 27. Melt the remaining ghee in a pot.
28. 28. Stir in three tablespoons of orange blossom water.
29. 29. Lightly brush the baking pan with the melted fat.
30. 30. Carefully unfold the filo pastry sheets.
31. 31. Lay the sheets flat.
32. 32. Brush the top pastry sheet with the liquid fat.
33. 33. Place the sheet in the pan along with the next two sheets.
34. 34. Allow the edges to overhang.
35. 35. Sprinkle the layer with half of the almond mixture.
36. 36. Place two more pastry sheets on top.
37. 37. Let the edges overhang again.
38. 38. Sprinkle with two tablespoons of powdered sugar.
39. 39. Distribute the chicken evenly over it.
40. 40. Distribute the egg mixture evenly over it.
41. 41. Smooth out the filling.
42. 42. Sprinkle with one teaspoon of cinnamon.
43. 43. Place two more pastry sheets on top.
44. 44. Brush the sheets with liquid fat.
45. 45. Sprinkle the remaining almond mixture over them.
46. 46. Fold the overhanging pastry edges inward onto the pie.
47. 47. Brush the edges with fat.
48. 48. Press the center firmly.
49. 49. Cover the pie with the remaining three pastry sheets.
50. 50. Carefully lift the pie edge.
51. 51. Tuck the overhanging edges of the last three sheets underneath.
52. 52. Mix oil with one tablespoon of water.
53. 53. Add the egg yolk.
54. 54. Brush the pie with this mixture.
55. 55. Preheat the oven to 200 degrees.
56. 56. Bake the pie on the middle rack for about 20 minutes until golden brown.
57. 57. Carefully turn the pie out onto a plate.
58. 58. Place it upside down back into the pan.
59. 59. Brush it with the remaining fat.
60. 60. Bake again for 15 to 20 minutes until golden brown.
61. 61. Let the pie cool slightly.
62. 62. Turn it out onto a plate again.
63. 63. Dust it with powdered sugar.
64. 64. Decorate it with a lattice pattern of cinnamon.
65. 65. Serve the pie.

Nutrition per serving

• kcal: 813
• Protein: 47 g · Fett/Fat: 54 g · Carbs: 41 g