Preparation time is 30minutes
Cook time is 45minutes
Total time is 1hours 15minutes
Serve is for 8 people
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
8
- 1.50kilograms onions
- 2 bunches flat-leaf parsley
- 200grams butter
- 2tablespoons sunflower oil
- 1.80kilograms chicken, cut into 8 pieces
- 1/2teaspoons ground turmeric
- 1 pinch saffron
- 1/2teaspoons salt
- 1/2teaspoons pepper
- 12 eggs
- 1 lemon, juiced
- 1 pack of filo pastry
- 3tablespoons plain flour
- 2tablespoons water, to seal
Method
Step 1 of 3
Finely mince the onions and parsley. Heat the butter and oil in a heavy-based pan and add the onions, parsley, chicken, spices and half the salt and pepper. When the chicken is cooked, remove the skin and bones and reserve the meat.
Step 2 of 3
Beat the eggs with the remaining salt and pepper and pour into the cooking juices in the pan. Stir rapidly with a wooden spatula and cook until they set. Transfer to a plate and leave to cool. Stir in the lemon juice.
Step 3 of 3
Prepare the pastilla as shown on pages 14-15. Spread the cooled eggs in a thick layer over the base and place the chicken meat on top. Cover with the filo sheets, seal and butter as described. Bake in a preheated oven, 180°C for 30 minutes. Serve hot.
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