Traditionally made with pigeon or quail, Bastille is a lovely combination of spicy, nutty and sweet chicken pie having an unusual filling made with the hot stock and eggs creating a thick sauce, and all encased in crispy filo pastry. A layer of almond sugar adds to the flavour.
With 2 chicken breasts on my worktop and 1 hour before dinnertime, the culinary mind had to get moving to create an appetising and creative. I searched the fridge – homemade sun-dried tomatoes, mozzarella ball, basil leaves and ….. I know a jar of mayonnaise. Now, I have used...
A delicious bake which can be made ahead ready to cook off later.A great way to use leftover cooked chicken. You can double the meat mixture and freeze half for another day. Pork mince can be used instead of the chicken and dried chopped apricots instead of the olives.