Moroccan chicken pie
1 medium, chopped
Chicken breast mince
Orange sweet potato (kumara)
250 g, peeled, grated
Frozen green peas
1 cup(s), (120g)
3 x 3 second spray(s)
- Preheat oven to 200°C. Heat the oil in a large deep frying pan over medium-high heat. Cook the onion, stirring, for 2 minutes or until soft. Add the mince and sweet potato and cook, breaking up lumps with a wooden spoon, for 5 minutes or until the mince is brown. Stir in the seasoning and peas, and season with salt and pepper.
- Place 1 sheet of filo on a flat surface and lightly spray with oil. Top with another filo sheet, turning it 45 degrees. Lightly spray with oil. Repeat with 2 more filo sheets to make a star shape. Use to line a 20cm (base measurement) pie dish, leaving the edges overhanging.
- Fill the pastry case with the mince mixture and fold the overhanging pastry over to cover most of the filling. Lightly spray the remaining sheet with oil and scrunch gently. Use to cover the pie. Place the dish on a baking tray and bake for 10 minutes or until the top is golden brown.
SERVING SUGGESTION: Steamed broccolini.