Moroccan chicken pie Recipe
Ingredients
1 barbecue chicken, skin and bones discarded, meat shredded
1 cup chopped flat-leaf parsley leaves
1/2 cup chopped coriander leaves
1 teaspoon ground cinnamon, plus extra to dust
80g unsalted butter, melted
1 onion, finely chopped
100g slivered almonds, toasted, chopped
3 eggs, lightly beaten
1/2 cup (75g) pure icing sugar, plus extra to dust
8 sheets fresh filo pastry
Moroccan chicken pie Recipe
Method
Step 1
Preheat the oven to 180C. Grease a 22cm loose-bottomed cake pan or four 1-cup (250ml) metal pie dishes.
Step 2
Heat 2 tablespoons melted butter in a frypan over medium heat. Add onion and cook, stirring, for 2-3 minutes until softened. Stir in chicken, herbs, cinnamon and almonds. Season and remove from heat.
Step 3
Whisk the eggs and sugar in a bowl, then stir in chicken mixture. Cool slightly.
Step 4
Cover filo with a damp tea towel to prevent it drying out. Brush 1 sheet with butter and stack in pan, allowing some to overhang. Repeat, rotating pan so that it's completely covered. (If using small dishes, fold pastry in half first and use 2 sheets per dish). Add chicken mixture to pan, then fold overhanging pastry over filling and brush with remaining butter.
Step 5
Cover pie loosely with foil, bake for 20 minutes. Remove foil and bake for a further 10-15 minutes until pastry is golden. Rest for 10 minutes.
Step 6
Dust with extra sugar and cinnamon, then serve with jam and green salad.
Ingredients
1 barbecue chicken, skin and bones discarded, meat shredded
1 cup chopped flat-leaf parsley leaves
1/2 cup chopped coriander leaves
1 teaspoon ground cinnamon, plus extra to dust
80g unsalted butter, melted
1 onion, finely chopped
100g slivered almonds, toasted, chopped
3 eggs, lightly beaten
1/2 cup (75g) pure icing sugar, plus extra to dust
8 sheets fresh filo pastry
Moroccan chicken pie Recipe
Method
Step 1
Preheat the oven to 180C. Grease a 22cm loose-bottomed cake pan or four 1-cup (250ml) metal pie dishes.
Step 2
Heat 2 tablespoons melted butter in a frypan over medium heat. Add onion and cook, stirring, for 2-3 minutes until softened. Stir in chicken, herbs, cinnamon and almonds. Season and remove from heat.
Step 3
Whisk the eggs and sugar in a bowl, then stir in chicken mixture. Cool slightly.
Step 4
Cover filo with a damp tea towel to prevent it drying out. Brush 1 sheet with butter and stack in pan, allowing some to overhang. Repeat, rotating pan so that it's completely covered. (If using small dishes, fold pastry in half first and use 2 sheets per dish). Add chicken mixture to pan, then fold overhanging pastry over filling and brush with remaining butter.
Step 5
Cover pie loosely with foil, bake for 20 minutes. Remove foil and bake for a further 10-15 minutes until pastry is golden. Rest for 10 minutes.
Step 6
Dust with extra sugar and cinnamon, then serve with jam and green salad.
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