Moroccan-Style Chicken & Pumpkin Filo Pie

Enjoy a comforting Moroccan-style Chicken & Pumpkin Filo Pie made with fragrant Olive Oil with Myrtle from Australian Bush Spices. This golden, flaky pie combines warm spices, tender chicken and sweet pumpkin for a rich, savoury meal perfect for entertaining or cosy family dinners.

Prep Time: 30 minutes (+ 30 minutes cooling time)

Cook Time: 1 hour

Ingredients

Serves 6 Prep 30 mins (+ 30 mins cooling time) Cooking 1 hour
1 tbs Olive Oil with Myrtle
600g Chicken
Thigh Fillets, chopped
1 red onion, thinly sliced
2 garlic cloves, crushed
2 tsp finely grated ginger
1 long green chilli, seeded,
finely chopped (optional)
1 tbs harissa paste or seasoning
½ tsp ground turmeric
1 cup (250ml) chicken stock
800g Kent pumpkin, peeled, seeded,
cut into 2cm pieces
1/4 cup (40g) dry-roasted almonds
1 tbs icing sugar mixture
1 tsp ground cinnamon
10 sheets filo pastry
100g butter, melted
½ cup coarsely chopped coriander
1 Australian Free Range Egg, lightly whisked
1 lemon, juiced
1 red onion, extra, very thinly sliced
1 cup coriander sprigs
1 cup mint sprigs

Instructions

Heat half the oil in a large deep frying pan over medium-high heat. Add half the chicken and cook, turning, for 5 mins or until browned. Transfer to a heatproof bowl. Repeat with remaining chicken.
Heat remaining oil in the pan. Add the onion and cook for 2 mins or until softened. Add garlic, ginger, chilli, harissa and turmeric. Cook 1 min until aromatic. Return chicken, add stock and bring to boil. Reduce heat, cook 15 mins until liquid almost evaporates. Add pumpkin, cook 5 mins more. Cool 30 mins.
Process almonds until fine. Transfer to a bowl with icing sugar and cinnamon. Preheat oven to 180°C. Grease a 20cm cake pan. Layer filo sheets, brushing with butter and sprinkling almond mix between layers. Allow pastry to overhang.
Stir chopped coriander, egg and lemon juice into chicken mixture. Spoon filling over filo. Fold filo edges over and brush with remaining butter.
Bake 30 mins or until golden. Combine extra onion, half the coriander sprigs and half the mint. Garnish pie with remaining coriander and mint and serve.
Smother with a relish when serving:
➤ Kakadu Plum Relish
➤ Pepperberry Tomato Relish
➤ Roasted Wattleseed Relish