Page 271 - YC Cooking School

Mixing bowl

Kitchen spoons
Frying pan
4 small ovenproof pie dishes

What to do:

1. Preheat your oven to 180°C.
2. Heat a little olive oil in a pot and sauté the onions until soft.
3. Add the garlic and chicken and cook until browned.
4. Add the chicken stock and bring to a simmer.
5. In a separate dish, combine the flour and water and mix until a paste is formed.

6. Add it to the simmering chicken and allow to thicken slightly.
7. In a frying pan, heat a little more olive oil and sauté the mushrooms until golden
brown. Season with salt and freshly ground black pepper.
8. Lightly grease 4 individual ovenproof pie dishes and layer each with a sheet of phyllo
pastry. Brush with a little olive oil and carefully place a second sheet on top.
9. Spoon a generous amount of chicken and sauce into each pastry cup followed by a
spoonful of sautéed mushrooms and then fresh zucchini.

10. Carefully crunch up the excess phyllo pastry to ensure that the filling is secured in
amongst the pastry.
11. Bake in the oven for about 25 minutes or until the phyllo pastry is golden brown and
crispy.
12. Serve immediately with a fresh garden salad.

© Recipe copyright of Kamini Pather

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