Instructions

Step

1

Boil the chicken in salted water for 40 minutes, drain and put aside to cool. Let the stock cool slightly. Melt Lurpak Butter in a pan, fry the minced meat, and simmer until lightly cooked. Add the rice. Mix for 5 minutes.

Step

2

When the rice becomes transparent, pour over two cups of chicken stock and sprinkle the salt. Cook the rice for 15 minutes.

Step

3

Meanwhile, debone the chicken and cut into thin slices.

Step

4

Pan fry almonds in olive oil for 5 minutes.

Step

5

Brush a deep gratin bowl with Lurpak Butter. Brush the filo slices with butter and layer them in the bowl until fully covered. The pastry should hang over the edge of the dish.

Step

6

To prepare the filling, mix the rice, almonds, raisins, chicken, and PUCK Shredded Mozzarella Cheese, and pour into the gratin bowl.

Step

7

Cover the filling with the hanging dough. Press the edges of the dough together to seal the filling.

Step

8

Bake at 200°C for 45 minutes. Turn the dish upside down over a serving dish. Garnish with toasted almonds and lettuce. Serve immediately.