Chicken Phyllo With Ham
Phyllo, Fillo or Filo is one of the unique pastry delicacies that are very popular around Turkey, Greece and Middle Eastern Region. It is the simple ingredients that made from flour, water and small amount of oil. According to the Wikipedia website, "It is almost always used in multiple layers separated by melted butter. When these are baked, they become crispy and the result resembles puff pastry, though the method is very different, and they are generally not substituted for one another. This kind of pastry is used in many of the cuisines of the former Ottoman Empire. The combination between chicken and this kind of pastry can produce a well tasty recipes.
- 300g of cooked sliced ham - 1 1/2 tablespoon of sunflower oil - 3 numbers of shallots, chopped - 130g of watercress, chopped - 130g of feta cheese, chopped - 1 1/2 tablespoon of lemon juice - 1 number of beaten eggs - 60g of melted butter - 2 1/2 teaspoon of wholegrain mustard - 300g of phyllo pastry - Salt and pepper for taste
- Split the chicken breast almost in half horizontally. open them out and place them between two sheet of cling film. - Beat with a rolling pin to flatten them. - Put the flatted chicken on a large sheet of foil, overlapping the piece slightly to form a 20x25cm rectangle. - Cover it evenly with the slice of ham. - Then, saute the shallots using the sunflower oil until softened. - Remove from the heat and put in the watercress, feta cheese, lemon juice, eggs and season it with salt and pepper and keep mixing the ingredient until the mixture is well cooked. - Spread the cooked mixture on top of the ham within 1cm from the edge. - By using the foil under the chicken and ham, roll up the chicken, ham and filling from one long end. Wrap the foil around the roll and set aside.
- Layer 3 or 4 sheets of Fillo (another name for it) depending on the thickness, on an oiled baking sheet, brushing each one thinly with mustard butter. - Carefully, unwrap the chicken roll from the foil and place it in the center. - Arrange 3 more sheet of Fillo pastry over the top and brush each one lightly with mustard butter. - Scrunch more of the sheets of Phyllo and arrange over the top. - Press around the edge to seal the filling then brush the top with any remaining butter. - Baked in a preheated oven 190°C (375°F) or gas mark number 5 for 40-50 minutes until the pastry is crisp and golden brown. Serve warm or cold and it will be good if you can cut it into thick slices. - This recipes serves for about 8 people
Return From Chicken Phyllo With Ham To Pastry Recipes Menu
|
