5.0
(3)
Your folders
Your folders
Export 16 ingredients for grocery delivery
Step 1
Preheat the oven to 180°C. Combine the flour, cinnamon and turmeric in a bowl, then season with salt and pepper. Add the chicken and toss to coat. Set aside.
Step 2
Heat oil in a large pan over medium heat. Add onion, garlic and ginger and cook, stirring, for 5-6 minutes until soft. Increase the heat to high, add chicken and cook, stirring, for 2-3 minutes until chicken is lightly browned. Stir in saffron, apricot, olives, stock and preserved lemon or lemon juice, then simmer for 5 minutes or until sauce thickens. Remove from heat, stir through coriander and season.
Step 3
On a lightly floured work surface, roll out the pastry until 5mm thick. Place four 1-cup (250ml) ovenproof dishes or ramekins upside-down on the pastry sheet and cut out four pastry rounds, allowing a 1cm border.
Step 4
Divide the pie filling among the dishes and cool slightly, then cover each with a pastry round, pressing the rim to seal. Make a slit in the top with a sharp knife and brush the pie tops with egg.
Step 5
Bake pies for 35 minutes or until golden. Cool slightly, then serve.
Your folders
taste.com.au
4.6
(3)
25 minutes
Your folders
taste.com.au
4.6
(9)
45 minutes
Your folders
taste.com.au
4.4
(30)
40 minutes
Your folders
simplyquinoa.com
3.7
(3)
80 minutes
Your folders
therecipecritic.com
4.7
(3)
45 minutes
Your folders
dinneratthezoo.com
5.0
(12)
35 minutes
Your folders
errenskitchen.com
5.0
(3)
45 minutes
Your folders
errenskitchen.com
Your folders
allrecipes.com
4.3
(360)
30 minutes
Your folders
smalltownwoman.com
5.0
(10)
40 minutes
Your folders
taste.com.au
4.6
(14)
20 minutes
Your folders
taste.com.au
4.5
(22)
50 minutes
Your folders
taste.com.au
4.3
(52)
25 minutes
Your folders
onceuponachef.com
5.0
(162)
Your folders
jocooks.com
4.5
(59)
80 minutes
Your folders
jocooks.com
Your folders
cleaneatingmag.com
Your folders
ralphs.com
Your folders
ethnicspoon.com
4.7
(9)
90 minutes