Rated 4.17 out of 5 based on 3 votes
- 1 cup flaked almonds
- 60 g butter
- 3 x medium onions, very finely chopped
- 4 x garlic cloves, crushed
- 4 tspn freshly grated ginger
- 4 tspn ground cinnamon
- 2 tspn ground tumeric
- 8 x eggs
- 4 Tbls fresh lemon juice
- 3 Tbls olive oil
- 2 x large chicken breasts
- 5 Tbls pure icing sugar
- 10 x sheets of filo pastry
- 1 Tbls cinnamon to decorate
- 1 Tbls icing sugar to decorate
Preheat oven to 200C. Cook the almonds in a frying pan over medium heat for 5 minutes or until lightly toasted then transfer to a heatproof bowl.
Pan fry the chicken in some olive oil until cooked through but still juicy. Set aside to cool then shred.
Melt the butter over low heat and add the onion, garlic, ginger, cinnamon and tumeric and cook, stirring occasionally until onion is soft. Season with salt and pepper to taste.
Whisk the eggs and lemon juice together then add to the onion mixture and stir through until cooked. ( You will not achieve a scrambled egg consistency the egg will still seem wet ) Set aside to cool.
Mix everything together including the almonds and season again with salt and pepper.
Line a baking sheet with non stick paper. Lay a piece of filo onto the paper and brush with oil and top with another piece of filo in a star shape. Brush with oil and then continue to top with more filo until a 10 piece stack is completed.
Place filling into the middle of the stack leaving the edges to be put over the top. Gently enclose the pie with the pastry until it is circular in shape and completely covered.
Bake until pie is golden and crispy. Approximately 30 minutes.
Extra: Feel free to pretty it up by scrunching oil brushed Filo pastry and topping the dish with it before baking as shown in one of my pictures
Leave a Review
Yum, Ama! I love the sweet with the savoury. MidEast food is my thing too so I’ll have to check out your other recipes.
Looks pretty yummy!