Moroccan Chicken Pies
Nothing beats a home made chicken pie, especially with the warm & aromatic spices in our Gregg's Moroccan seasoning.
How to Cook
- Pre heat the oven to 180°C. Grease four 1 cup metal pie dishes.
- Heat 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 seasoning. Simmer for 5-8 minutes. Remove from heat, add herbs and almonds. Season with Gregg's Salt and pepper grinders.
- Whisk 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.
- Dust with extra Gregg's Moroccan seasoning if desired and serve with a salad.
1 Tbsp Oil
1 Brown Onion, finely chopped
½ cup Chicken stock
1 Barbeque chicken, skin and bones discarded, meat shreaded
2 tsp Gregg's Moroccan seasoning, plus extra for sprinkling
¾ cup Chopped flat leaf parsley leaves
¾ cup Chopped mint leaves
100 g Silvered almonds, toasted and chopped
3 Eggs, lightly beaten
4 sheets Filo pastry