Larissa’s chicken pie with Elassona kasseri, in crispy puff pastry | Alfa Pastry

Larissa’s chicken pie with Elassona kasseri, in crispy puff pastry

Vlachs, Sarakatsani, Karagounis, Hassians and Antihassians... So many "tribes" are hosted by the Thessalian land, with their traditions, customs and of course, their recipes! Larissa's Chicken Pies bring out all the deliciousness of Thessaly as chicken is ideally combined with the amazing Elassona kasseri and the incredibly crunchy puff pastry!










  • 2 sheets of alfa puff pastry “tou cheriou sas”
  • 2 tbsp. olive oil
  • 1 grated carrot
  • 2 chicken breast fillets
  • 2 chopped leeks, cut into thick slices
  • 2 large onions, cut into thick slices
  • 4 tbsp. evaporated milk
  • 2 nests of fine vermicelli
  • 4 tbsp. anevato cheese (fresh cream cheese)
  • 150 g grated Elassona kasseri
  • 1 pinch of nutmeg
  • salt
  • pepper


Remove the puff pastry filo sheet from the freezer and allow it to seat at room temperature for 2 hours in its packaging in order defrost. This way the filo sheet will not lose its moisture. Boil the chicken with the leek and onions for about 35 minutes until they become soft. Drain the materials. Mash the vegetables and finely chop the chicken. Heat the oil, add the chicken, the mashed vegetables and the carrot, and stir. Add the milk. Allow the filling to boil and thicken. Break the vermicelli into small pieces in the filling. Season and add the nutmeg. Allow the mixture to cool slightly. Add the kasseri and the Anevato cheese and stir. Roll out the filo sheets and cut each filo sheet into 4 pieces. Lay a sheet of wax paper on a sheet pan and add a spoonful of filling on each filo sheet. Brush the ends with egg wash and fold each piece to cover the pie. Pinch the edges together and pierce the surface slightly. Prepare the rest of the chicken pies in the same way. Place them in a sheet pan and bake them in a preheated oven at 180°C on fan-assisted mode for about 35' until they become golden brown. TIP: In the filling we add vermicelli, noodle, semolina, bulgur or trahana to collect the liquids.

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