City Palate

The Harvest Issue - September October 2017

Ellen Kelly's Moroccan Chicken Pot Pie Galette or Faux Bisteeya
Nov/Dec 2011

Phyllo pastry can be used to make a galette
as easily as puff or short-crust pastries. And isn’t it a wonder what a little cinnamon can
do for flavour!

The only absolute requirement for this is leftover chicken. Use whatever leftover vegetables and gravy you have as well. Begin by sautéeing 1 chopped small onion and 1 minced garlic clove in some olive oil and butter until soft. Sprinkle a little flour over the onions (about as much flour as fat in the pan) and continue to cook for 2 to 3 minutes. This will give you a roux, to which you add a splash or two of chicken stock, white wine or apple juice.

Add your leftovers: chopped chicken meat, cooked carrots, peas, potatoes, beans, and don’t forget the gravy if you have any. A few raisins and pine nuts are delish, but aren’t absolutely necessary. Season the mixture with salt, freshly ground white pepper and cinnamon to taste. Let this mixture cool.

Keep a tea towel over 6 to 8 sheets of thawed phyllo pastry while you work, to prevent it from drying out. Brush each phyllo sheet with melted butter and sprinkle each layer with a pinch of sugar. Layer the phyllo sheets off-centre on the baking sheet to create a star-like effect. Pile the chicken mixture in the centre, fold the edges of the pastry around the filling and brush the “pie” with more melted butter. Bake the galette at 350°F. for 25 minutes, or until the centre is hot and the pastry is golden and crisp. Let the “faux Bisteeya” cool a little before you slice it. Serves 4.



Poultry