Chicken in Filo-Pastilla

Ingredients for Chicken in Filo-Pastilla

Instructions for Chicken in Filo-Pastilla

To prepare the Chicken in Filo-Pastilla recipe, please follow these instructions:

Preheat oven to 180 degrees C.

Put the chicken, onion, parsley, coriander, turmeric, saffron, oil, ginger and cinnamon in a refractory mould with water. Set the dish in the oven for 90 minutes. Take the chicken up av mould and refrigerate. Pick meat of and boxes emaciated. Foam oily by juices and pour it into a medium saucepan. Boil up and add the eggs, sugar, cinnamon and pepper dishes taste. Boil to the smoothness.

Preheat oven to 190 degrees c. Brush a 20 cm large pie dish.

Put a plate of baked in pie plate and brush with melted butter. Insert a new sheet Filo on top and also the basting with butter. Continue layers with a further 7 sheets Filo. Brush each layer with melted butter and sprinkle a little chopped almonds, cinnamon and sugar on the last plate. Pour the egg mixture and the chicken pieces in the shape, wide dough over the filling and basting with butter. Four filoplader cut round brushed with butter and place over the filling. Swabs more filoplader and form them into roses and communicated so that they cover the entire tærtens lid. Basting with melted butter.

Pork pie in 30-45 minutes, until it is golden. Sprinkle the rest of the mixture with almonds, cinnamon and sugar over.