Recipe: Filo chicken pies

Makes 26-30 x 100 g

Preparation time: 10 min

Cooking time: 1¼ hours

Baking time: 20 min

Cost: R7,37 a serving

Packaging: paper bags

BASIC CHICKEN MIXTURE

3 whole fresh chickens

1 litre (4 c) chicken stock

4 onions, peeled

8 carrots, scraped

200 g mushrooms, sliced

6-8 peppercorns

3 whole cloves

6-8 cloves garlic, crushed

peel of 1-2 lemons, cut into strips

3-4 sprigs parsley

3 sprigs bay leaves

2 sprigs fresh rosemary

salt and freshly ground black pepper

125 ml (½ c) sago, soaked in water

pastry

2 rolls (200 g each) phyllo pastry, cut into large squares

melted butter or margarine

BASIC CHICKEN MIXTURE

Remove the fat ¬inside the cavity of the chickens and put the birds in a large saucepan or pressure cooker along with the remaining ingredients except the sago. Bring to the boil and cook for about 15 minutes. Remove from the heat and remove the chicken skin.

Return the chicken to the saucepan and cook for about 1 hour or until the meat falls off the bone.

Remove the bones and add the sago. Bring to the boil and cook until the sago is transparent. Stir continuously to prevent the sago sticking. Remove the herb sprigs and whole spices if desired.

Fold a sheet of phyllo pastry in half lengthways, spoon about 100 g filling on top, fold the sides over and roll up. Repeat. Brush the pies with butter and bake at 200 °C for about 20 minutes.

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