SUMMER CHICKEN PIE
SERVES 4 / PREPARATION: 30 MIN / COOKING: 1½ HRS
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.