Chicken Pie with Pastry
(Percentage of daily recommendation)
|Calorie||908 kcal||(43 %)|
|Protein||65.56 g||(67 %)|
|Fat||55.3 g||(48 %)|
|Carbohydrates||21.3 g||(14 %)|
|Sugar added||10.09 g||(40 %)|
|Roughage||4.42 g||(15 %)|
|Vitamin A||259.53 mg||(32,441 %)|
|Vitamin D||0.88 μg||(4 %)|
|Vitamin E||8.81 mg||(73 %)|
|Vitamin B₁||0.19 mg||(19 %)|
|Vitamin B₂||0.78 mg||(71 %)|
|Niacin||31.02 mg||(259 %)|
|Vitamin B₆||1.02 mg||(73 %)|
|Folate||51.42 μg||(17 %)|
|Pantothenic acid||2.41 mg||(40 %)|
|Biotin||17.67 μg||(39 %)|
|Vitamin B₁₂||1.26 μg||(42 %)|
|Vitamin C||5.45 mg||(6 %)|
|Potassium||760.21 mg||(19 %)|
|Calcium||129.71 mg||(13 %)|
|Magnesium||122.55 mg||(41 %)|
|Iron||4.24 mg||(28 %)|
|Iodine||29.98 μg||(15 %)|
|Zinc||4.46 mg||(56 %)|
|Saturated fatty acids||16.26 g|
- 1 Roasted Chicken (about 1.2 kg; oven-ready prepared)
- 1 large onion
- 4 garlic
- ½ teaspoon ground saffron
- 1 teaspoon ground ginger (freshly ground)
- 1 teaspoon black peppers (freshly ground)
- 2 parsley
- 1 tablespoon minced cilantro
- 4 tablespoons olive oil
- 8 tablespoons clarified butter
- 11 tablespoons powdered sugar
- 4 eggs
- 4 tablespoons lemon juice
- 200 grams peeled, ground almonds
- 6 tablespoons Orange blossom water
- 1 Filo dough (or filo pastry; 10 leaves)
- 2 ½ tablespoons Ground cinnamon
- 2 tablespoons vegetable oil
- 1 egg yolk
Divide chicken into 8 portions. Peel onion and garlic and dice finely. Mix onion, garlic, saffron, ginger, pepper and salt in a bowl. Add herbs and oil and mix everything together well.
Rub chicken pieces with herb oil mixture and let rest overnight covered in the refrigerator. Pour 1 liter (approximately 34 ounces) of water to a saucepan, add 1 tablespoon butter, 1 tablespoon powdered sugar, cover saucepan and simmer over low heat for about 50 minutes. Remove chicken pieces from broth. Allow chicken to cool and remove skin and bone. Divide chicken meat into small pieces. Boil broth down to 250 ml (approximately 1 cup).
Whisk eggs and lemon juice. Add eggs and lemon juice into boiled broth, heat while stirring and remove from heat. Mix almonds with 4 tablespoons icing sugar and 3 tablespoons orange blossom water. In a saucepan, melt remaining butter and 3 tablespoons orange blossom water.
Brush baking sheet with melted butter.
Unfold 2 sheets pastry and place on baking sheet. Brush top sheet with melted butter. Place together overlapping with next 2 pastry sheets from the stack. Let pastry hang over edge of baking sheet. Sprinkle pastry with half of almond mixture.
Place 2 sheets of pastry over it and let edges overhang. Spread chicken and egg mixture on pastry and smooth it out. Sprinkle with 1 teaspoon cinnamon. Place 2 sheets of dough on top and brush with melted butter. Sprinkle remaining almond mixture on top.
Fold overhanging pastry inward to form pie. Brush with melted butter, pressing down firmly at the center. Cover pie with remaining 3 pastry sheets. Carefully lift pie and fold leftover pastry underneath pie. Mix oil and egg yolk with 1 tablespoon of water and brush pie with it. Bake in a preheated 200°C (approximately 400°F) oven for about 20 minutes until golden brown.
Remove pie from oven and carefully place on a plate. Flip pie over, return to baking sheet and brush with remaining melted butter. Bake again for 15-20 minutes until golden brown. Remove pie from oven, move to a plate to cool slightly, sprinkle with remaining icing sugar. To serve, decorate with a grid pattern of cinnamon.