Chicken and apricot flaky pastry pie with slice taken

Spiced chicken & apricot pastilla

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(5 ratings)

Prep: 20 mins Cook: 1 hr, 15 mins plus cooling

Easy

Serves 8

Bake a flaky pastry pie with tender meat, spices and fruit for a deliciously sweet and savoury taste sensation. It makes a great centrepiece for lunch or dinner

Nutrition and extra info

  • before baking

Nutrition: per serving

  • kcal384
  • fat19g
  • saturates7g
  • carbs31g
  • sugars9g
  • fibre4g
  • protein19g
  • salt0.7g
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Ingredients

  • 2 tbsp rapeseed oil or vegetable oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 onions, halved and sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • 2 tsp ground cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 2 tsp ground cumin
    Cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 2 tsp ground coriander
  • 1 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • ½ tsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 4 chicken legs
  • 500ml chicken stock
  • 1 tbsp clear honey
  • 50g ground almonds
  • 1 lemon, zested and ½ juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 85g dried apricots, quartered
  • small bunch parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 270g pack filo pastry (7 sheets)
  • 75g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • icing sugar and cinnamon, for dusting (optional)

Method

  1. Heat 1 tbsp oil in a large casserole dish and cook the onion and garlic for 8 mins until soft. Add the spices and stir for about 30 seconds until aromatic, then add the chicken. Pour in the chicken stock and season. Cover with a lid and leave to simmer for 45 mins, or until the chicken is tender.

  2. Lift the chicken pieces onto a plate. Add the honey and almonds to the cooking liquid and simmer until thick and reduced by half, then turn off the heat. Meanwhile, finely shred the chicken with two forks, discarding the skin and bones. Return the chicken to the sauce and stir in the lemon zest, apricots and parsley, then leave to cool. Can be chilled for up to two days.

  3. Heat oven to 200C/180C fan/gas 6 with a baking sheet on the middle shelf. Unwrap the pastry, keeping any you’re not working with under a damp tea towel so it doesn’t dry out. Brush a 22-23cm springform or loose-bottomed round tin with a little oil. Push two pastry sheets into the tin to line the base, brushing them with melted butter and leaving a little extra up the sides. Repeat this with two more sheets across the other diameter of the tin so all sides are lined. Patch up any holes or thin patches with another sheet of buttered pastry.

  4. Spoon in the chicken mixture and pat down evenly. Sit another two sheets of pastry on top, brushing the melted butter between the layers again, and scrunching the edges of the pastry around the sides. Brush the top with a little more butter and bake on the heated baking sheet for 30 mins until crisp and golden brown. It’s best eaten warm, so leave to cool for about 30 mins. Dust with a pinch of icing sugar and cinnamon to serve, if you like.

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Comments, questions and tips

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Juliebubs73's picture
Juliebubs73
27th Mar, 2019
5.05
This was absolutely delicious! Made it exactly as the recipe instructed and served it for dinner with a large green salad. Everyone loved it, including a fussy teen. I agree with the other reviewer who said it is time consuming as it took till lunch time to prepare the filling, but it is worth the extra effort! I'm going to make this for parties but instead of making a large pie, I am going to make little filo parcels. A huge success - will be on our regular rota from now on.
Wongie8
7th Feb, 2019
4.05
Husband loved this asked for it again soon, (kids not so sure hence 4 stars) Took a chance on it as no reviews and I always read the comments. Really easy to make and a simple way to use chicken on the bone, prepare in advance then assemble whilst the oven is heating up!
LuluLolly
29th Jan, 2019
5.05
SO good! I made the chicken in the morning, and I'm glad I did because it's quite time consuming. That really helped when it came to prepping dinner in the evening because the pastilla didn't take long to put together. The whole family loved the flavours and have asked for it again soon.
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