Makes 6 pies.
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic
2 teaspoons grated ginger
1 teaspoon ground cumin
1 teaspoon ground turmeric
salt and freshly ground black pepper
4 Rangitikei Free Range boneless and skinless chicken breasts
1 ½ cups chicken stock
½ cup almonds, toasted and roughly chopped
2 teaspoons finely grated lemon zest
2 tablespoons chopped parsley
2 tablespoons chopped coriander
¼ cup currants or sultanas
12 sheets filo pastry
extra chopped almonds to garnish
In a large saucepan or frying pan melt the butter with the olive oil and gently cook the onion, garlic and ginger for 10 minutes. Add the cumin, turmeric and season with salt and pepper. Cook for a further minute or two.
Add the chicken breasts to the pan, pour over the stock, cover and simmer for 20 minutes until the chicken is cooked through. Remove the chicken from the pan and set aside to cool.
Stir the almonds, lemon zest, parsley and coriander into the pan.
Whisk the eggs in a small bowl and the pour into the pan stirring as you do so. Continue to stir over a gentle heat until the sauce thickens.
Mix in the dried fruit.
Preheat the oven to 180°C.
Once the chicken is cool enough to handle then pull apart into small pieces and return to the pan. Allow the filling to cool before making the pies.
Melt the butter and then create three stacks of 4 sheets of filo with butter brushed between each sheet.
Line 6 x 1 ½ cup capacity pie dishes with pastry and then fill with the cooled filling. Cover with a pastry top and fold the edges in to seal, brush with butter as needed and sprinkle with the extra chopped almonds.
Bake the pies for 15-20 minutes until the pastry is golden and the filling hot. Cover with foil if the pastry colours too quickly.
Dust with a little icing sugar to serve.
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