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One of a kind Chicken Pie



  • 2-3 cup leftover chicken or other meat – shredded
  • olive oil and butter for frying
  • 1 onion – quartered and sliced
  • 400g mushrooms – quartered
  • 1 clove garlic – crushed
  • 2 tsp hot curry powder
  • ½ tsp mixed spice
  • ½ tsp turmeric
  • 1 tsp lemon rind
  • 1 tsp finely chopped sage
  • 100g dried apricots – chopped into small chunks
  • ½ cup leftover gravy (or stock thicken with some cornstarch)
  • 1 cup peas (frozen or fresh)
  • 8 sheets phyllo pastry
  • melted butter for brushing


Preheat the oven to 200ºC.

In a casserole dish, fry the onion in some oil with a knob of butter until translucent.

Add the mushrooms, garlic, curry powder, mixed spice and turmeric and fry for about 5 – 10 minutes until the mushrooms

are cooked through.

Add the lemon rind, sage and apricots and mix well. Stir in the shredded leftovers and add the peas.

Add some of the gravy, stir and check the seasoning. The mixture must be moist but not saucy.

Place one sheet of phyllo pastry on a baking sheet and brush with melted butter.

Place another sheet on top at an angle and brush with butter. Place a quarter of the filling in the middle.

Fold the top sheet of phyllo across the filling to form a parcel making sure it does not tear anywhere.

Fold the bottom layer of phyllo across the parcel folding it loosely and decoratively on top. Brush with butter.

Repeat the procedure until you have four parcels.

Place on a baking sheet and bake in the lower half of the oven for 20 – 25 minutes until golden brown.

If the pastry browns too quickly turn the heat down to 180ºC.