I find phyllo to be such a versatile pastry…something that works equally well for both sweet and savoury recipes. In Pakistan we have a similar looking, thin pastry sheet called ‘ samosa patti’ which is economical and easily available at almost all grocery stores in ready to use and frozen varieties, whereas the ready-rolled-pastries of other types are available only at some few expensive stores. So I frequently use samosa patti in place of phyllo pastry…you can totally make this recipe with either of the two, depending on availability.
Wether using phyllo or samosa patti, don’t thaw the frozen pastry in microwave, thaw overnight in the refrigerator or at room temperature.
Once the packet is open keep the pastry covered with a wax paper and then a moist kitchen towel so that it doesn’t dry out.
After assembling the pie layers, cut pieces out of uncooked pie because the pastry will be too crisp to cut neatly after it has been baked.
If you can’t find sheets big enough to cover your pan, you can use smaller sheets and simply fill the base with them then keep piling over them.
If the sheets are too large for your pan size, cut them with kitchen scissors to fit the pan.
Enjoy a very crispy layered crust with a flavourful filling…a snack with tea or a complete meal with salad !
For Chicken Phyllo Pie :
1/4 kg boneless chicken, cut into tiny cubes
2 tablespoons olive or vegetable oil
1 teaspoon onion powder
1 teaspoon BBQ seasoning
1 teaspoon black pepper
1/2 cup fresh parsley, chopped
4 tablespoons pesto or any spread of your choice
12 sheets phyllo pastry or samosa patti 11×6 inches
1/4 cup extra virgin olive oil or melted butter for brushing the phyllo sheets
This Is What You Do :
Stir fry chicken in 2 tablespoons oil, add onion powder, BBQ seasoning , black pepper. Add 1/4 cup water and cover, let simmer on medium low heat till chicken is done and completely dry.
Preheat oven to 200 degrees C. Grease a rectangular oven proof dish of 11×6 inches, brush oil over one phyllo sheet and spread in the dish. Spread oil over 6 sheets in all and layer them one over another. Spread pesto over the top sheet, evenly scatter cooked chicken and chopped parsley over it.
Again brush another 6 sheets with oil and pile over chicken.
Cut the uncooked pie with a sharp knife into equal sized square pieces. Bake uncovered 30-35 minutes or till the pastry turns golden and crisp.