You can also use leftover chicken or turkey for this easy buffet dish.
- Portion size 8 servings
- Credits : Holiday Best 2005
Ingredients
Method
Line rimless baking sheet with parchment paper or grease; set aside.Line rimmed baking sheet with foil; place chicken and onion on pan. Sprinkle with half each of the salt and pepper; drizzle with oil. Roast in 400°F (200°C) oven until onion is tender and chicken is no longer pink inside, about 20 minutes. Let cool.
Chop chicken and onion into bite-size pieces; place in bowl. Add cubed Brie, red pepper, parsley, mustard, honey, cornstarch and remaining salt and pepper; toss to combine.
¡Brush 1 sheet of phyllo at a time with butter, keeping remainder covered with damp towel to prevent drying out. Centre 1 sheet on prepared paper-lined pan. Set second sheet over first, rotating one-third. Repeat with remaining sheets in circular direction like windmill.
Place chicken mixture in centre of phyllo. One at a time, fold phyllo edges up and around filling to create round open-top pie. Brush pastry with butter. (Make-ahead: Wrap pie and pan together; refrigerate for up to 4 hours. Or overwrap with heavy-duty foil and freeze for up to 1 week; bake frozen, adding 10 minutes
to time.)
Bake in centre of 375°F (190°C) oven until filling is hot and pastry is golden, about 30 minutes.
Nutritional facts about
- Sodium 782 mg
- Protein 19 g
- Calories 326.0
- Total fat 18 g
- Cholesterol 79 mg
- Saturated fat 10 g
- Total carbohydrate 22 g
%RDI
- Iron 11.0
- Folate 20.0
- Calcium 7.0
- Vitamin A 19.0
- Vitamin C 55.0
