Phyllo Pastry Stuffed with Chicken Pilaf
(Çullama - Aegean Region)
1 chicken leg and 1 breast, bone in, with skin
3/4 cup long grain rice
2 tbsp butter
1 small onion, finely chopped
100 g liver, chicken or lamb, cut in small pieces
2 tbsp pine nuts
2 tbsp currant
1/4 cup walnuts, crumbled
3 tbsp pistachio
1 cup hot chicken
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp clove, ground
1 egg white
Extra virgin olive oil
Preheat the oven to 350 F (180 C).
Cook the chicken with water seasoned with salt and pepper. Remove the skin and bones, pull out the chicken. Drain the chicken stock, put aside.
To cook the pilaf; melt the butter in a cooking pot. Saute the onion with butter for about 2-3 minutes while stirring at medium-low heat. Add the liver, nuts, currant and saute for another 3-4 minutes. Then add the rice, cinnamon, nutmeg, clove, stir. Pour hot chicken stock in it. Turn the heat down to low. Cover and cook until the rice absorbs all the water. Add the pulled chicken, stir. Let the Pilaf cool down. Taste the pilaf, and if necessary, season with salt and pepper.
Place the three sheets of phyllo pastry on top of each other on the counter with the long side facing you. Cut in 4 equal pieces from top to bottom. Place one or two tablespoons of pilaf filling on the bottom end of each sheet. Fold it diagonally with the bottom right corner from outside to inside forming a triangle. Continue to fold triangles from the bottom side of the pastry by going up (picture).
Spread the egg white with your finger on the open end of the last fold and close it up. Brush some olive oil over the tops. Sprinkle some Nigella seeds and sesame seeds over the tops.
Place the parchment paper on an oven tray and arrange them on it.
Then bake until the tops take a light golden colour, for approximately 20-25 minutes. Serve it with Ayran or your choice of Compote.
*The Phyllo Pastry may dry while you're rolling them - try to be quick or cover the unused ones with a clean towel while you roll the rest.