YOU (South Africa)

SUMMER CHICKEN PIE

SERVES 4 / PREPARATIO­N: 30 MIN / COOKING: 1½ HRS

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This lighter version of a family favourite is made with phyllo pastry and seasoned with lemon zest.

½ chicken salt and freshly ground pepper 15ml (1T) olive oil

FILLING

30ml (2T) olive oil 2 bacon rashers, chopped (optional)

1 red onion, chopped

2 garlic cloves, finely chopped 5ml (1t) dried thyme

6 baby marrows, grated

30ml (2T) flour 125ml (½c) milk 125ml (½c) cream finely grated zest of 1 lemon handful of fresh parsley, finely chopped salt and freshly ground pepper

PIE

250g phyllo pastry 60ml (¼c) melted butter

TO SERVE

handful of rocket

Preheat the oven to 200°C. Grease 2 baking sheets well with non-stick spray.

1 Season the chicken all over with salt and pepper, rub the oil over and then roast on one of the baking sheets for 15 minutes. Reduce the oven temperatur­e to 180°C and roast for another 30 minutes or until the chicken is done. Remove from the oven and set aside.

2 Filling Heat the oil in a deep pan and fry the bacon (if using) until crisp. Add the onion, garlic and thyme to the pan and stir-fry until soft. Add the baby marrows and stir-fry for another minute.

3 Sprinkle the flour over and stir in. Pour in the milk and mix well. Add the cream, stir in and simmer over low heat until the mixture thickens.

4 Debone the chicken and shred coarsely. Add to the pan and mix well.

5 Add the lemon zest and parsley, and season with salt and pepper. Remove from the pan and set aside.

6 Pie Brush a sheet of the phyllo pastry with butter, top with another sheet and brush with butter again. Repeat with the rest of the pastry and butter.

7 Transfer the pastry stack to the second baking sheet. Spoon the filling in the middle and spread over the pastry base. Gently crumple the pastry edges around the filling.

8 Bake the pie for 15-20 minutes or until the pastry is golden brown and crisp.

7 To serve Sprinkle the rocket over the pie, slice and serve.

 ?? ?? * SUMMER CHICKEN PIE
* SUMMER CHICKEN PIE

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