Filo-topped chicken loaf
Serve hot or at room temperature with lots of chutney.
For the loaf
|500 g||Chicken, skinned and boned, chopped|
|2||Spring onions, finely chopped|
|2||Kaffir lime leaves, deveined, thinly sliced|
|½ cup||Coriander, coarsely chopped|
|1 small||Egg, lightly beaten|
For the topping
- Preheat the oven to 180C.
- Place all the loaf ingredients, along with salt and pepper to taste, in a 19cm x 10cm loaf pan. Smooth the top.
- Bake for 30 minutes.
- Scrunch each sheet of filo and place on top of the loaf in a random fashion. Spray well with oil. Continue cooking for about 10 minutes, until the top is golden.
More filo recipes from Jan