Moroccan Savory Saffron Pie

Instructions

1. Preheat the oven to 190 °C. In a heavy-based pan roast the saffron over a low heat for 1-2 minutes. Powder in a mortar while still hot. Dissolve in 100 ml water. Set aside.
2. In the same pan heat the oil with a little butter. Fry onions over medium heat for 4-5 minutes, until soft. Stir in the garlic, almonds, and spices. Toss in the chicken for 1-2 minutes. Stir and add the honey and saffron water. Cook for 4-5 minutes until there is a little liquid left. Toss in the herbs, season and set aside to cool.
3. Melt the remaining butter. Separate the filo sheets. Grease a round, oven proof dish and layer a sheet of filo, letting the sides hang over the edge. Brush with some butter and place another sheet cross ward on top. Repeat to add 2 more layers.
4. Spread the chicken and onion mixture on top of the pastry and fold over the edges. Cover with one sheet. Tuck the hanging edges under the pie. Brush the egg wash over the top of the pastry.
5. Bake for 25 minutes until crisp and golden. Dust with icing sugar and make a lattice pattern with the cinnamon.
6. Enjoy!

• Servings : 6
• Ready in : 70 Minutes
• Course : Main courses
• Recipe Type : beef, Pizza, Pasta, Spagetty, Quiches, recipes for winter
• Ingredient : Almonds, Butter, Caster sugar, Chicken breast, Cinnamon, Clove seeds, Coriander, Egg yolks, Fine pastry sheets, Garlic, Ginger ground, Ground black pepper, Ground chicken, Honey, Olive oil, Onion, Parsley, Quiche, Saffron, Salt