Moroccan Chicken Pie
2 Tbs Olive oil
1 onion, sliced
2 carrots, grated
1 rotisserie chicken, shredded (skin and boned discarded)
1x 400g tin chopped tomatoes
1 pkt Knorr Naturally Tasty Moroccan Chicken Sachet
30g chopped parsley
50g almonds, chopped
Salt and pepper
5 sheets phyllo pastry
100g butter, melted
3 eggs, beaten
Preheat oven to 180C.
Heat the olive oil in a pan then add the onion and carrots then sauté until the vegetables begin to soften.
Add the chicken, sultanas and tinned tomatoes, then mix to combine.
Stir together the Knorr sachet and water, then add to the chicken and simmer gently for 5 minutes.
Remove from the heat then mix in the chopped parsley and almonds, season to taste, and then set aside to cool.
Brush a spring form cake tin with some of the melted butter, then lay in the 1st sheet of pastry – making sure that it comes up the sides of the cake tin and flaps over the rim of the tin.
Brush the pastry with butter, and then repeat the process with 3 more sheets of pastry.
Mix the beaten eggs into the chicken mixture, then spoon into the pastry-lined tin. Top with the final pastry sheet, tucking it into the edges to fit.
Fold the overlapping pieces of pastry loosely over the top and brush with more butter, sprinkle with salt then place into the oven and bake for 30 minutes or until the pastry is golden brown and crispy.