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Filo-topped chicken loaf

Name: Filo-topped chicken loaf
Yield: 4
Ingredients: 500 g Chicken, skinned and boned, chopped (Main); 2 Garlic cloves; 2 Spring onions, finely chopped; 2 Kaffir lime leaves, deveined, thinly sliced; ½ cup Coriander, coarsely chopped; 1 small Egg, lightly beaten; 4 sheets Filo pastry (Main); 1 spray Canola oil

for 4 people

Jan Bilton

Food writer and cookbook author.

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Serve hot or at room temperature with lots of chutney.

500 g	Chicken, skinned and boned, chopped (Main)
2	Garlic cloves
2	Spring onions, finely chopped
2	Kaffir lime leaves, deveined, thinly sliced
½ cup	Coriander, coarsely chopped
1 small	Egg, lightly beaten

4 sheets	Filo pastry (Main)
1 spray	Canola oil

Preheat the oven to 180C.
Place all the loaf ingredients, along with salt and pepper to taste, in a 19cm x 10cm loaf pan. Smooth the top.
Bake for 30 minutes.
Scrunch each sheet of filo and place on top of the loaf in a random fashion. Spray well with oil. Continue cooking for about 10 minutes, until the top is golden.