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Chicken And Apricot Filo Pie
The filling for this pie has a Middle Eastern flavour - minced chicken combined with apricots, bulgur wheat, nuts and spices. It both looks and tastes spectacular.
Ingredients
75g/3oz/½ cup bulgur wheat
75g/3oz/6 tbsp butter
1 onion, chopped
450g/1lb minced chicken
50g/2oz/¼ cup ready-to-eat dried apricots, finely chopped
25g/1oz/¼ cup blanched almonds, chopped
5ml/1 tsp ground cinnamon
2.5ml/½ tsp ground allspice
50ml/2fl oz/¼ cup Greek yogurt
15ml/1 tbsp snipped fresh chives, plus extra to garnish
30ml/2 tbsp chopped fresh parsley
6 large sheets filo pastry
Salt and freshly ground black pepper
Details
Serves: 6
Method
1. Preheat the oven to 200°C/400°F/Gas 6. Put the bulgur wheat in a large bowl with 120ml/4fl oz/½ cup boiling water. Allow the wheat to soak for 5 minutes, until the water is absorbed.
2. Heat 25g/1oz/2 tbsp of the butter in a pan and fry the onion and chicken until pale golden. Stir in the apricots, almonds and bulgur wheat and cook for a further 2 minutes. Remove from the heat and stir in the cinnamon, allspice, yogurt, chives and parsley. Season to taste with salt and pepper.
3. Melt the remaining butter. Unroll the filo pastry and cut into 25cm/10in rounds. Keep the pastry rounds covered with a clean, damp dish towel to prevent them from drying out.
4. Line a 23cm/9in loose-based flan tin with three pastry rounds, brushing each with butter as you layer them. Spoon in the chicken mixture and cover with three more pastry rounds, brushed with melted butter as before.
5. Crumple the remaining rounds and place on top of the pie. Brush with any remaining butter. Bake the pie for about 30 minutes, until the pastry is golden brown and crisp. Serve the pie hot or cold, garnished with fresh chives.