Recipe by Chef Michael Williams
Chicken Pecan Phyllo
- Prep time 20 mins
- Cook time 30 mins
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This recipe is a great way to get into phyllo dough as it is fairly simple. The filling has a great range of flavours and texture and the goat cheese offers a perfect tartness to balance the sweetness of the molasses.
Ingredients
Directions
- Cut the chicken into 1 inch cubes.
- Preheat a large fry pan on medium heat. Add some oil and then the chicken. Sauté until the chicken is lightly browned on all sides.
- Add the apple, onion, cayenne, coriander and garam masala and sauté for 5 minutes more stirring regularly.
- Add the molasses, tomato and pecans. Season to your liking with salt and pepper and sauté for a minute or 2 until the mix has a nice consistency. Remove from the pan and set aside to cool.
- Preheat oven to 400° F.
- Unroll the phyllo sheets. Working quickly but gently, lay the first sheet out on your designated work space. Brush the whole sheet with a little melted butter and then carefully place the next sheet on top. Brush with butter again and then put the third sheet on top.
- Now we are ready for the filling. Stir the goat cheese into the filling and then place about half of the mixture into the centre of the buttered phyllo making a nice rectangular shape. Leave about 1 ½ inches on both ends so you can fold it up after.
- Now roll the side facing you up and then brush with butter. Roll the far side up on top of the buttered side and press down a little so that it sticks.
- Butter both ends and then fold them up as well.
- Flip the phyllo and transfer to a baking sheet, placing the folds on the bottom. Carefully make a couple of slits in the top of the dough and then lightly brush all exposed surfaces with butter.
- Repeat the process making a second tart and then bake in the oven for about 20 minutes or until the dough is a nice golden colour.
Variations
- Make this a vegetarian dish by replacing the chicken with 3 cups of cubed eggplant and then follow as per normal.
