Name: Easy individual Moroccan chicken bastilla pies
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 red onion, thinly sliced; 3 garlic cloves, finely chopped; 1 tablespoon baharat (or Moroccan spice); 1 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 1 pinch saffron threads; 2 1/2 cup shredded rotisserie chicken; 1 1/2 cup chicken stock; 1/4 cup natural flaked almonds, toasted, chopped; 1/4 cup chopped parsley leaves; 1/4 cup chopped coriander; 2 eggs, whisked; 12 sheets filo pastry; 100 gram butter, melted; 200 gram beetroot dip; 1/4 cup Greek-style yoghurt; salad leaves to serve

Easy individual Moroccan chicken bastilla pies

Supermarket rotisserie chicken, spices, nuts and filo pastry come together to create this delicious bastilla pie recipe. Serve these little pies with yoghurty beetroot dip and salad for a winning family meal

Serves 4

Prep

20M

Cook

40M

Total

Ingredients

1 tablespoon olive oil

1 red onion, thinly sliced

3 garlic cloves, finely chopped

1 tablespoon baharat (or Moroccan spice)

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1 pinch saffron threads

2 1/2 cup shredded rotisserie chicken

1 1/2 cup chicken stock

1/4 cup natural flaked almonds, toasted, chopped

1/4 cup chopped parsley leaves

1/4 cup chopped coriander

2 eggs, whisked

12 sheets filo pastry

100 gram butter, melted

200 gram beetroot dip

1/4 cup Greek-style yoghurt

salad leaves to serve

Method

1.Preheat oven to 180°C. Lightly grease 4 x 12cm pie pans.

2.In a saucepan, heat oil on high. Cook onion and garlic for 2-3 minutes until tender. Add spices and cook for 1 minute.

3.Add chicken and stock, then bring to the boil. Simmer for 5 minutes. Remove from heat. Stir in almonds and herbs. Cool. Stir in eggs.

4.Place 1 piece filo on a work surface (keep remainder covered). Brush with butter. Top with another piece of filo and brush with butter. Repeat 4 more times. Cut pastry stack in half crossways and line two pans.

5.Spoon half the chicken mixture between the pans. Fold pastry over filling. Brush with butter. Repeat with remaining ingredients. Bake for 25-30 minutes until golden.

6.Combine beetroot dip and yoghurt. Serve with pies and salad leaves.