World Cuisine

Chicken, Nut and Cinnamon Pie

cook 30 mins
  • 2–3 tablespoons olive oil
  • 100 g (3 1/2 oz) butter
  • 3 onions, finely sliced
  • 2 garlic cloves, finely chopped
  • 2 teaspoons coriander seeds
  • 2–3 tablespoons blanched almonds, chopped
  • 3 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 300 g (10 oz) skinless chicken breast fillets, cut into chunks
  • 1–2 tablespoons orange blossom water
  • small bunch of flat leaf parsley, finely chopped
  • small bunch of coriander, finely chopped
  • 7–8 sheets of filo pastry
  • 1 egg yolk mixed with a little water
  • salt and pepper
  • 2 teaspoons icing sugar, for dusting
  • Heat the oil and a knob of the butter in a heavy-based frying pan, stir in the onions, garlic and coriander seeds and cook for 2–3 minutes. Stir in the almonds, 2 teaspoons ground cinnamon, the ground ginger and paprika, then add the chicken and coat well. Add the orange blossom water, reduce the heat and cook gently for 3–4 minutes until almost dry. Toss in the herbs and season.
  • Melt the remaining butter in a small saucepan. Separate the sheets of filo and place under a clean, damp tea towel to prevent them drying out. Brush a little butter over the base of a round ovenproof dish and cover with 1 sheet of filo, flopping the sides over the edge. Brush with butter and place another sheet on top. Repeat with another 2 layers. Spread over the chicken mixture, then fold over the edges. Cover with the remaining filo, brushing with butter. Tuck the overlapping edges under the pie, then brush with the egg wash.
  • Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for about 20 minutes until the pastry is puffed and golden. Dust with the remaining ground cinnamon, followed by the icing sugar.
Like This? Try These
More on Food