I used to make this years ago in the UK with filo pastry but I have not seen it here so have to adapt by using puff pastry. Of course, the whole recipe has adapted over the years, the only thing that remains is the Moroccan flavour, which is due to the spices.
Then last week out of the blue whilst in Lidl I spotted a pack of filo, so when I made the pie again it was very reminiscent of how it used to be years ago.
1 small onion
Left over chicken
Handful of dried fruit
1 tbsp. chopped almonds
1 tsp turmeric
1 tsp cinnamon
Good sprinkle of mixed spice
1 tsp sugar1 egg
3 tablespoons milk
About 10 sheets filo pastry thawed
¼ tsp icing sugar
¼ tsp. ground cinnamon
Butter, melted (for brushing)
Fry the onions in a little butter until translucent. Add the chicken, fruits, spices and sugar and combine well. I used some candied orange in mine as I had just finished making it but if you like apricots, these are also good to include although the pie is just as nice without the extras.
In a separate bowl, mix the egg with the milk.
Place your filo on a work surface and cover with a damp kitchen towel while you are working with it.
Brush a pie dish with melted butter. Place 1 filo sheet inside the dish and brush with butter and sprinkle with a few slivered almonds, leaving the edges of the pastry to drop over the sides of the dish. Turn slightly and top with another sheet, brush with butter and sprinkle again with almonds. Repeat stacking with 3 more sheets, butter, and almonds and your tin should now have pastry hanging all around the edges.
Spoon filling evenly into the tin and pour over the egg and milk.
Cover with the hanging pastry. Now use the other five sheets to cover the top of the pie adding butter and almonds as you go.
Cut a couple of slits in the top to allow steam to escape, and finally sprinkle with the icing sugar and cinnamon, then bake until golden brown and crisp. About 40 minutes. Serve warm with vegetables or cold with salad.
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