South Africa
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Be afraid of working with pastry no longer! Use phyllo pastry without any rolling or shaping whatsoever to create a delightful dinner pie for your family.
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1. Preheat the oven to 190ºC. 2. Tear all the chicken meat off the carcass, in rough medium size pieces, directly into a casserole dish. 3. Add in the ratatouille and soup, combining gently. 4. Brush one surface of both sheets of pastry with melted butter/margarine. Cut each sheet in half to give 4 pieces. 5. Scrunch each piece into a loose ball, and pop them directly onto the chicken filling. 6. Bake for 30 minutes until the pastry is golden and crisp. 7. Serve immediately.
If the fresh soup is unavailable during summer months, purchase canned soup instead, Substitute chicken for mushroom soup for a change. Do not substitute phyllo for puff pastry using this method, as it is too thick to crispen in the same way when scrunched. Recommended accompaniment: SPAR Freshline Greek Salad Bowl Recommended wine: Blanc de Noir
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