Ingredients
Method
1.Preheat oven to 200°C. Lightly grease and line a 20cm springform cake pan with baking paper.
2.In a large, deep frying pan, heat oil on high. Sauté onion and garlic for 2-3 minutes until onion is tender.
3.Add chicken and cook, stirring, for 3-4 minutes until golden. Stir in cumin, ginger, chilli, saffron and cinnamon. Mix in stock and bring to the boil. Simmer for 15-20 minutes until chicken is cooked. Cool. Stir in coriander and egg, then season to taste.
4.Heat a small frying pan on medium. Toast almond meal for 2-3 minutes, stirring, until golden. Leave to cool.
5.Place one sheet of filo on a clean surface. Brush with butter and sprinkle with a little almond meal. Place over base and sides of pan, leaving an overhang. Repeat, turning pan slightly after each sheet.
6.Spoon cooled chicken mixture into pastry. Cover with pastry overhang, then bake for 40-45 minutes until golden and crisp. Set aside for 10 minutes. Serve pie in wedges with steamed broccolini.
Note
- Chicken filling can be made a night ahead and stored in the fridge.