Chicken of The Woods Crinkle Pie
Crispy, flaky and crunchy chicken of the woods pie with phyllo dough
EQUIPMENT
- 1 baking pan
INGREDIENTS
- 500 g chicken of the woods mushroom
- 10 phyllo dough sheets
- 250 g sour cream
- 125 ml olive oil
- 60 6 butter
- 1 onion
- 5 garlic cloves
- 70 g sesame seeds
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp thyme
- fresh parsley
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INSTRUCTIONS
- Rinse the mushrooms well - they’re firm enough not to soak up water. Cut them into chunks and cook in salted boiling water for about 30 minutes.
- While they simmer, finely chop the onion, crush the garlic, and chop the parsley. Combine the olive oil and melted butter in a small bowl; this will be your cooking and brushing mix.
- Once cooked, cool the mushrooms in cold water. When they’re easy to handle, cut them into thin slices or small cubes.
- Warm a little oil in a pan and sauté the onion and garlic until soft and fragrant. Add the mushrooms, season with salt, black pepper, and thyme, and cook briefly, just until the flavors come together. Stir in the parsley, then set the filling aside to cool.
- Preheat the oven to 350°F (180°C). Line a baking dish with parchment paper and brush it with the butter-oil mix. Lay down one phyllo sheet and brush it with butter mixture too.
- Spread a layer of the mushroom filling on top, cover with another sheet, and brush again.
- Roll or gently crinkle the layered sheets from the wide side, keeping the folds about two centimeters high so they fit nicely in the dish. Arrange the filled roll along one side of the pan, leaving room for the rest. Continue until all the filling and sheets are used. Brush the top with the remaining butter mixture.
- Bake for 15 minutes, until the phyllo turns golden and crisp. Cover loosely with parchment paper if it browns too quickly.
- Whisk the eggs and sour cream together, seasoning with salt and pepper. Pour this mixture evenly over the baked pie, sprinkle with sesame seeds, and bake again at 395°F (200°C) for another 20 minutes, until golden on top.
- Let the pie rest for a few minutes after baking so the filling sets slightly. Slice and serve warm. Enjoy :)
NOTES
Choose young chicken of the woods - older ones turn fibrous and lose their flavor. Always boil the mushrooms for at least 20 minutes before baking to remove oxalic acid and make them safe to eat.
Cut the mushrooms into small pieces so the phyllo rolls easily without tearing. Keep the sheets covered with a clean towel as you work so they stay soft and pliable.
If the pie starts browning too quickly, cover it loosely with parchment paper. For a softer, creamier finish, mix a splash of milk or broth into the egg and sour cream topping before baking.
This pie is easy to adjust depending on what’s in your kitchen. If you don’t have chicken of the woods, swap in other meaty mushrooms such as porcini, chanterelles, or oyster mushrooms.
Want it richer? Add some cheese. Grated Grana Padano, cottage cheese, or a crumble of feta will give a lovely depth of flavor. Smoked bacon, ham, or even a bit of chicken can make it heartier, while a handful of cooked vegetables like corn or carrots adds color and sweetness.
To make the recipe gluten-free, use gluten-free phyllo or prepare your own with buckwheat or corn flour.
Storage: This pie is best enjoyed fresh, but will keep for a day at room temperature or up to two days in the fridge if covered or wrapped in foil. Avoid reheating.
Freezing the baked pie isn’t ideal either. Instead, blanch and freeze the mushrooms separately, then bake a fresh batch of phyllo pie whenever you crave it.
NUTRITION
Serving: 7.8oz | Calories: 633kcal | Carbohydrates: 48g | Protein: 10g | Fat: 46g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 1184mg | Potassium: 630mg | Fiber: 6g | Sugar: 3g | Vitamin A: 546IU | Vitamin C: 4mg | Calcium: 193mg | Iron: 7mg