About this recipe:A delicious chicken pie with a subtle difference - found on my travels in the Middle East and North Africa. Makes a good buffet dish.
2 skinless, boneless chicken breast fillets
2 tablespoons chicken stock granules
500ml hot water
2 tablespoons chopped fresh parsley
1 teaspoon ground cinnamon
2 teaspoons caster sugar
1 (500g) packet puff pastry
salt and pepper to taste
55g butter, melted
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat oven to 180 C / Gas 4.
Place chicken breasts in a small saucepan and cover with stock granules and water. Poach over medium-low heat, just below the boiling point. Cook 8 to 10 minutes, until no longer pink in centre. Dice chicken. Reserve stock.
In a small bowl, whisk eggs with 125ml reserved stock and chopped parsley. In a separate bowl, mix together cinnamon and sugar.
Roll out one sheet of pastry into a 30cm square. Cut other sheet of pastry in half and roll out into two 20cm squares. Fit 30cm square of pastry into a 23cm pie dish.
Spread half of diced chicken evenly across bottom of pastry. Pour half of egg mixture over chicken. Sprinkle with half of cinnamon and sugar mixture, then with salt and pepper. Cover with one 20cm square of pastry. Cover pastry square with remaining chicken, egg mixture, and cinnamon and sugar. Sprinkle with more salt and pepper. Cover with remaining pastry square. Fold edges of bottom pastry over top of pie. Brush with melted butter.
Bake in preheated oven for 40 minutes, until golden brown. Serve lukewarm or cold.