| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Eggs |
|
4qr |
1 |
servings |
INGREDIENTS
| 1 |
|
Chicken |
| 1/4 |
c |
Pine nuts |
| 1 |
tb |
Butter |
| 1 |
|
Onion; finely diced |
| 125 |
g |
Mushrooms; sliced |
| 3 |
tb |
Butter |
| 5 |
tb |
Flour |
| 1/2 |
c |
Milk |
| 2 |
tb |
Freshly grated parmesan |
| 4 |
|
Eggs; lightly beaten |
| 1 |
|
Pinches nutmeg |
| 1 |
pk |
Filo pastry |
| 3 |
tb |
Butter; melted |
INSTRUCTIONS
1. Cook chicken either in a large saucepan or a pressure cooker,
reserving 2 cups of stock. Remove meat from skin and bones and set
aside with stock.
2. Pre-heat oven to 180 deg.C.
3. Place pine nuts in pan and toasted over medium heat until lightly
coloured. Remove and add to chicken. Melt 1 tablespoon butter and
saute onion until transparent, then add mushrooms until softened. Add
to chicken.
4. Melt 3 tablespoons butter and blend in flour; cook for 1 minute.
Add stock and milk and cook until mixture thickens. Add chicken
mixture, nutmeg and eggs and mix well.
5. Grease a 33cm X 23cm oven-proof dish with butter. Line the dish
with 8-10 sheets filo pastry, brush each sheet with the melted
butter. Spoon in the chicken filling and level the surface. Cover
with another 8-10 buttered sheets of pastry. Tuck the top edges under
the bottom edges and very lightly score a diamond pattern on the top
with a sharp knife or razor blade.
6. Bake for about 45 minnutes or until the pastry is golden. Allow to
stand for 10 minutes before cutting.
Converted by MC_Buster.
Per serving: 4672 Calories (kcal); 354g Total Fat; (68% calories from
fat); 301g Protein; 59g Carbohydrate; 2340mg Cholesterol; 2153mg
Sodium Food Exchanges: 2 Grain(Starch); 40 1/2 Lean Meat; 3
Vegetable; 0 Fruit;
45 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“For those who trust in God, there is always HOPE!”