Pies & tarts · Original adaptation
Chicken and Almond Moroccan Pie Recipe
A crisp layered filo pie with warmly spiced chicken, herbs, and toasted almonds.
Inspired by The Great British Bake Off, Season 10, Episode 8
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Chicken and Almond Moroccan Pie
- Prep
- 40 min
- Bake
- 35 min
- Total
- 1 hr 15 min
- Makes
- One 23 cm pie, serving 6
Ingredients
- 500 g boneless chicken thighs
- 1 onion, finely chopped
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 3 eggs
- 75 g toasted almonds, chopped
- 2 tablespoons chopped parsley
- 8 sheets filo pastry
- 75 g melted butter
Method
Brown the chicken and onion, add the spices and 150 ml water, then simmer until tender. Shred the chicken and reduce the liquid.
Stir two beaten eggs into the hot reduced liquid until softly set, then combine with the chicken, almonds, and parsley.
Layer buttered filo in a 23 cm springform tin with the edges overhanging. Add the filling and fold the pastry over, topping with more buttered filo.
Brush with the remaining beaten egg and bake at 200 C, or 180 C fan, for 30 to 35 minutes until deeply crisp.
From the episode
Pastry (Quarterfinals)
This adaptation starts from the episode's pastry brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
