Filled with sweet onions and beer-braised chicken, this savory pie will be the highlight of your meal.
3 tablespoons olive oil
24 ounces chicken, cubed
1 large onion, cut into strips
1 teaspoon rosemary
1 teaspoon brown sugar
1 tablespoon wheat flour
1 cup dark beer
10 1/2 ounces filo pastry dough
1 egg yolk
Preheat oven to 350°F.
Heat a pan, drizzle with olive oil and brown the chicken.
Add the onion and fry for 3 minutes, seasoning with salt, pepper and rosemary.
Add the sugar, flour and beer. Cook for 5 minutes, allow to cool slightly and portion into ramekins.
Cover the ramekins with the filo pastry, and make small cuts with a knife to allow air to vent. Brush with egg yolk and place in oven for approximately 30 minutes, or until the dough is golden brown.