Saffron chicken pies

INGREDIENTS

3 tablespoons olive oil

3 french shallots, roughly chopped

4 garlic cloves, bruised

1 teaspoon saffron threads

1/4 teaspoon ground turmeric

1 teaspoon ground ginger

1 teaspoon ground cinnamon, plus extra, for dusting

900g skinless chicken thighs, bone in

2 eggs, lightly beaten

1/4 cup finely chopped flat-leaf parsley

1/4 cup finely chopped coriander

sea salt and freshly ground black pepper

20 sheets filo pastry

melted butter, for brushing

icing sugar, for dusting

ALMOND FILLING

3 tablespoons olive oil

80g blanched almonds

1 teaspoon caster sugar

METHOD

Heat the oil in a saucepan over medium–low heat, add the shallot, garlic and spices and sauté for 1 minute. Add the chicken and cook for 3 minutes or until browned all over. Add 375 ml water, cover, reduce the heat and simmer for 1–1½ hours or until the meat is falling off the bone.

Meanwhile, to make the filling, heat the oil in a frying pan over medium–low heat, add the almonds and cook until golden. Drain on kitchen paper and cool, then process with the sugar in a food processor until fine crumbs form.

Remove the chicken from the pan and, when cool enough to handle, shred the meat from the bones. Combine the meat with the egg and herbs and season with salt and pepper.

Preheat the oven to 190°C. Line 2 baking trays with baking paper. Lay a sheet of filo on a surface. Keep the rest covered with a damp kitchen towel to prevent it from drying out. Brush half the sheet generously with the butter and fold in half. Brush with more butter and fold in half again. Trim to make a square. Place 1 tablespoon of chicken mixture in the centre and top with 1 teaspoon of filling. Brush the edges with butter and fold one edge up over the mix, then fold the opposite edge over the top. Brush the sides with butter and fold into the middle to form a well-sealed square. Place on a tray. Repeat with the remaining filo, mixture and filling. Bake for 15–20 minutes or until golden.

To serve, dust the pies lightly with icing sugar and cinnamon.

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