Moroccan Chicken Pies
Serve up these fragrant Moroccan chicken pies for a quick dinner. Use leftover roast chicken and crispy filo for an easy family meal.
Ingredients
- 1 tablespoons oil
- 1 brown onion, finely chopped
- 1/2 cup chicken stock
- 1 BBQ chicken, skin and bones discarded. meat shredded
- 2 teaspoons Gregg’s Moroccan tagine seasoning
- 3/4 cup chopped flat leaf parsley leaves
- 3/4 cup chopped mint leaves
- 100 grams slivered almonds, toasted and chopped
- 3 eggs, lightly beaten
- 4 sheets filo pastry
- 1 tablespoons oil
- 1 brown onion, finely chopped
- 1/2 cup chicken stock
- 1 BBQ chicken, skin and bones discarded. meat shredded
- 2 teaspoons Gregg’s Moroccan tagine seasoning
- 3/4 cup chopped flat leaf parsley leaves
- 3/4 cup chopped mint leaves
- 100 grams slivered almonds, toasted and chopped
- 3 eggs, lightly beaten
- 4 sheets filo pastry
- Step 1 of 4Pre heat the oven to 180c. Grease four 1 cup metal pie dishes.
- Step 2 of 4Heat oil in a fry-pan over medium heat. Add onion and garlic and cook, stirring for 2-3 minutes or until softened. Add chicken stock, bring to the boil reduce to a simmer. Stir in chicken, Gregg's Moroccan Tagine seasoning. Simmer for 5-8 minutes. Remove from heat, add herbs and almonds. Season with Gregg's Salt and pepper grinders.
- Step 3 of 4Whisk eggs, stir in chicken mixture. Cool slightly. Cover filo with a damp tea towel to prevent it drying out. Add chicken mixture to dish, scrunch each file sheet and place on top of mixture. Bake for 15-20 minutes or until pastry is golden. Rest for 10 minutes.
- Step 4 of 4Dust with extra Moroccan tagine seasoning if desired and serve with a salad.
Method
- Step 1 of 4Pre heat the oven to 180c. Grease four 1 cup metal pie dishes.
- Step 2 of 4Heat oil in a fry-pan over medium heat. Add onion and garlic and cook, stirring for 2-3 minutes or until softened. Add chicken stock, bring to the boil reduce to a simmer. Stir in chicken, Gregg's Moroccan Tagine seasoning. Simmer for 5-8 minutes. Remove from heat, add herbs and almonds. Season with Gregg's Salt and pepper grinders.
- Step 3 of 4Whisk eggs, stir in chicken mixture. Cool slightly. Cover filo with a damp tea towel to prevent it drying out. Add chicken mixture to dish, scrunch each file sheet and place on top of mixture. Bake for 15-20 minutes or until pastry is golden. Rest for 10 minutes.
- Step 4 of 4Dust with extra Moroccan tagine seasoning if desired and serve with a salad.
Method
- Step 1 of 4Pre heat the oven to 180c. Grease four 1 cup metal pie dishes.
- Step 2 of 4Heat oil in a fry-pan over medium heat. Add onion and garlic and cook, stirring for 2-3 minutes or until softened. Add chicken stock, bring to the boil reduce to a simmer. Stir in chicken, Gregg's Moroccan Tagine seasoning. Simmer for 5-8 minutes. Remove from heat, add herbs and almonds. Season with Gregg's Salt and pepper grinders.
- Step 3 of 4Whisk eggs, stir in chicken mixture. Cool slightly. Cover filo with a damp tea towel to prevent it drying out. Add chicken mixture to dish, scrunch each file sheet and place on top of mixture. Bake for 15-20 minutes or until pastry is golden. Rest for 10 minutes.
- Step 4 of 4Dust with extra Moroccan tagine seasoning if desired and serve with a salad.