Oven-Baked Chicken with Phyllo Pastry
Ingredients
- 700g chicken meat (thigh used)
- 1 onion
- 1 red bell pepper
- 2 boiled carrots
- 1/2 cup peas
- salt to taste
- black pepper to taste
- thyme to taste
For assembly
- 2-3 large fresh phyllo sheets
For sauce
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups (400ml) milk
- black pepper to taste
- 1 teaspoon turmeric
For topping
- grated cheese
Preparation
Put 700g cubed chicken in a pot, add a little oil, and cook stirring occasionally until it releases and reabsorbs its juices.
Add 1 chopped onion and red bell pepper, then add some black pepper and thyme, and cook until the onion and pepper soften.
Add peas and carrots, cook for 5 more minutes, and turn off the heat.
For the sauce, heat the oil in a pot, add flour, and cook until fragrant.
Add milk to the flour mixture while stirring continuously until thickened.
Add turmeric and black pepper to the sauce and remove from heat.
Fold the phyllo sheets first in half, then into quarters, and then into sixths to form a triangle, then place a plate upside down and cut around the edges to make circles.
Assemble by placing some filling and a tablespoon of sauce in each phyllo circle and arrange in a baking dish.
After arranging all phyllo pieces, pour the remaining sauce over them and sprinkle with grated cheese.
Bake at 190-200°C until the top is golden brown.
The dish is ready to serve.
