Covered Chicken Tart

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
  • Salt
  • Black pepper
  • 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


  1. Preheat oven to 350°F.
  2. Heat a pan, drizzle with olive oil and brown the chicken.
  3. Add the onion and fry for 3 minutes, seasoning with salt, pepper and rosemary.
  4. Add the sugar, flour and beer. Cook for 5 minutes, allow to cool slightly and portion into ramekins.
  5. 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.