Filo pastry baskets with chicken and cheese
6 servings
30 minutes
Phyllo dough baskets with chicken and cheese are an exquisite combination of crispy dough, tender chicken, and creamy cheese, complemented by aromatic cilantro. This recipe, inspired by Mexican culinary traditions, delights with its lightness and vibrant flavor. Chicken fillet sautéed with onions acquires an appetizing golden crust, while the creamy-egg filling adds softness and richness to the stuffing. Phyllo dough, originally popular in Eastern cuisine, serves as the perfect base for mini pies here, creating an airy texture. The finished baskets can be served as a delicious appetizer or main dish garnished with fresh herbs. They are convenient to take along and are great for parties and family dinners. Each basket is a small celebration of flavor encased in a golden crispy shell.
1
Heat olive oil in a pan over medium heat. Add finely chopped onion and sauté lightly. Add diced chicken breasts and fry until cooked and golden brown. Transfer to a bowl and cool.
- Olive oil: 1 tablespoon
- Onion: 0.5 head
- Chicken breast fillet: 2 pieces
2
Preheat the oven to 180 degrees.
3
In a small bowl, mix eggs, cream, 0.25 teaspoons of salt, and a little pepper.
- Chicken egg: 2 pieces
- Double cream 40% fat: 0.5 glass
- Salt: to taste
- Ground black pepper: to taste
4
Add grated cheese and cilantro to the chicken.
- Monterey Jack cheese: 50 g
- Chopped cilantro (coriander leaf): 2 tablespoons
5
Lightly grease the muffin molds with oil and line each with baking paper. Place a piece of dough in each and gently press to form baskets.
- Olive oil: 1 tablespoon
- Filo (phyllo) pastry: 30 pieces
6
Divide the chicken filling into baskets and pour the egg mixture over it. Leave for 1 minute.
- Chicken breast fillet: 2 pieces
- Chicken egg: 2 pieces
- Double cream 40% fat: 0.5 glass
- Salt: to taste
- Ground black pepper: to taste
7
Bake until done for about 15 minutes.
- Filo (phyllo) pastry: 30 pieces
