Moroccan chicken and lentil pies

Step-by-step method for making Moroccan chicken and lentil pies yourself.

Ingredients

Instructions

1. Heat the oil in a heavy-based casserole; gently cook the onion, covered, for
   10 minutes.
2. Stir in the garlic and spice mix, then cook, uncovered, for
   2-3 minutes. Add the olives, apricots, cinnamon stick, stock and tomatoes. Slowly bring to the boil. Reduce the heat, cover and simmer for
   15 minutes; season. Preheat the oven to 180°C/gas 6.
3. Discard the cinnamon stick. Add the chicken and lentils, stir to combine, then divide between 2x 300 ml pie dishes.
4. Mix the melted butter with the large pinch of spice mix and a good pinch of salt. Using one sheet at a time, brush the melted butter over the filo pastry, scrunch the pastry on top of each pie to create folds – you'll need 2 sheets per pie. Brush with the remaining spiced butter; sprinkle with the almonds.
5. Bake on a baking sheet for
   20-25 minutes until golden, crisp and bubbling at the edges.

Nutrition