Flaky, golden puff pastry wrapped around a savory filling of chicken, eggs, onion and plenty of melty cheese — this pie is pure comfort food. If you enjoyed our crispy phyllo rolls with cheese and herbs or the soft flatbreads with potato and suluguni cheese, you’ll love this hearty bake.
Ingredients
- 2 sheets puff pastry, thawed
- 1 chicken fillet, boiled
- 4 eggs
- 1 onion, chopped
- Green onions, chopped
- Hard cheese, grated
Instructions
- For the filling: boil the chicken fillet and 3 of the eggs. Chop the chicken, eggs, and onion.
- Roll out one puff pastry sheet, spread the filling over it, and sprinkle generously with grated cheese.
- Roll out the second sheet, cut parallel slits (not reaching the edges), and lay it over the pie.
- Shape the edges decoratively, brush with the remaining beaten egg, and bake in a preheated oven at 185C (365F) for 30 minutes.
Tips
- Thaw puff pastry in the fridge, not on the counter, so it stays easy to handle.
- Let the pie rest 10 minutes before slicing so the filling sets.
- Brush the top generously with beaten egg for a deep golden shine. Baking basics and more at allrecipes.com.
Nutrition (per 100 g): 119 kcal, protein 10.9 g, fat 4.4 g, carbs 9.5 g.