Ingredients
Method
1.Preheat oven to 180°C. Lightly grease 4 x 12cm pie pans.
2.In a saucepan, heat oil on high. Cook onion and garlic for 2-3 minutes until tender. Add spices and cook for 1 minute.
3.Add chicken and stock, then bring to the boil. Simmer for 5 minutes. Remove from heat. Stir in almonds and herbs. Cool. Stir in eggs.
4.Place 1 piece filo on a work surface (keep remainder covered). Brush with butter. Top with another piece of filo and brush with butter. Repeat 4 more times. Cut pastry stack in half crossways and line two pans.
5.Spoon half the chicken mixture between the pans. Fold pastry over filling. Brush with butter. Repeat with remaining ingredients. Bake for 25-30 minutes until golden.
6.Combine beetroot dip and yoghurt. Serve with pies and salad leaves.
Note
- Traditionally, pies are lightly dusted with icing sugar and cinnamon.