Delicious UK – (01)January 2021

30 deliciousmagazine.co.uk

Chickenpastilla

(Moroccanfilopie)

withsweetand sour

currants

SERVES6-8.HANDS-ONTIME 45 MIN,

SIMMERING TIME 30 MIN, OVEN TIME

60 MIN

MAKE

AHEAD

Makethefillingupto

a dayahead,coverand

chilluntilreadyto

assemble.Coverandchill

leftoversforupto2 days;

reheatgentlyintheovenor

serve cold with a green salad.

• 2 tbspextra-virginoliveoil


• 1kgfree-rangeskinless,
  bonelesschickenthighfillets


• 1 onion,finelychopped


• 2 garliccloves, finely
  chopped


• 5cmpiece fresh ginger, finely
  grated


• 1 tbspraselhanoutspice mix


• 1 tspgroundturmeric


• ¼tspsaffronthreads


• 4 mediumfree-range eggs,
  lightlybeaten


• 80ggroundalmonds


• 1 tbspicingsugar


• Largehandfulfreshflatleaf
  parsleyleaves,chopped,
  plusextratoserve


• Largehandfulfresh
  corianderleaves,chopped


• Finelygrated zest and juice
  1 lemon


• 7 filopastrysheets


• 100gunsaltedbutter,melted


• ½ tsp black sesame seeds

FORTHESWEET AND SOUR

CURRANTS

• 1 tbspextra-virginoliveoil


• 1 smallonion,thinlysliced


• 2 tbspbrownsugar


• 2 tbspcurrants


• 125ml red wine vinegar

YOU’LLALSONEED...

• 20cmspringformcake tin,
  greased with oil

1 Heattheoilina large

heavy-basedsaucepanwitha

lidovera medium-highheat.

Addthechickeninbatchesand

cookfor3-4minutesoneach

sideuntilbrowned.Remove

fromthepanandsetaside.

2 Reducetheheattolow-

mediumandaddtheonion,

garlic,ginger,raselhanout

andturmerictothepan.Cook

for 10 minutesuntiltheonion

hassoftened.Returnthe

chickentothepanwith500ml

waterandthesaffronthreads.

Seasonwithsaltanda grinding

ofblackpepper,thencover

withthelidandsimmerfor

15 minutesoruntilthe chicken

iscookedthrough.

3 Removethechickenfromthe

panwitha slottedspoon.

Increasetheheattohighand

boilthestockfor 15 minutesor

untilreducedbymorethanhalf

andthickened.Removefrom

theheatandslowlypourinthe

eggs,stirringconstantly,

thenreturntoa lowheat

andcookfor2-3minutesuntil

themixtureresemblessoft

scrambledeggs.Transfer

themixturetoa largebowl.

Shredthechickenandaddto

theeggmixturewiththe

groundalmonds,icingsugar,

herbsandlemonzestand

juice,stirringgentlytojust

combine.Seasonwithsaltand

groundblackpepper,thenset

asidetocoolcompletely (see

MakeAhead).

4 Heattheovento180°C/160°C

fan/gas4.Brush1 sheetoffilo

withmeltedbutterandlayit in

thepreparedtin,allowingthe

excesstohangovertheedge

(theoverhangwillbeneeded

tocoverthepie).Brushanother

sheetandlayit overthefirst

atrightanglestoforma cross

pattern,carefullypushingthe

filo into the tin. Repeat with

theremainingsheets.

5 Addthefillingtothefilotin,

smoothingthetop.Foldover

theoverhangingpastry,

scrunchingit tocoverthe

filling.Brushthetopwiththe

remainingbutterandsprinkle

withsesameseeds.Bakefor

60 minutesor until the pastry

isgolden.

6 Meanwhile,heattheoilfor

thesweetandsourcurrants

ina smallsaucepanovera

low-mediumheat,thenaddthe

onionandcookfor 15 minutes

oruntilsoftenedandstarting

tocaramelise.Addthesugar

andcookfora furtherminute,

thenaddthecurrantsand

vinegarandsimmerfor4-5

minutesuntilthickenedslightly.

7 Removethepastillafromthe

oven,scatteroverextraparsley

andservewiththesweetand

sourcurrantsalongside.

PERSERVING(FOR8)512kcal s,

27.6gfat(9.5gsaturated),36.1g

protein,29.1gcarbs(10.7g

sugars), 0.7g salt, 1.7g fibre

Egyptianstyle

spicedbeeffilopie

SERVES6-8.HANDS-ONTIME 35 MIN,

OVENTIME 45 MIN, PLUS COOLING

AND SOAKING

MAKE

AHEAD

Makethefillingupto

2 daysahead,cover

andkeepchilled until

ready to assemble.

• 3 tbspextra-virginoliveoil


• 1 largeredonion, finely
  chopped


• 1kgBritishbeefmince


• 1 tspgroundallspice


• 2 tspgroundcoriander


• ½tspgroundcinnamon


• ½ tsp ground ginger
  
  
  • 2 tbsptomatopurée
  
  
  • 100gunsaltedbutter,melted
  
  
  • 12 filopastrysheets
  
  
  • 250mlmilk
  
  
  • 1 mediumfree-rangeegg
  
  
  • Seasaltflakestosprinkle
  
  
  • Hot sauce to serve
  
  
  
  

YOU’LLALSONEED...

• 22cmx 32cmx 5.5cm deep
  baking dish or tin

1 Heathalftheoilina large

non-stickfryingpanovera

medium-highheat.Addthe

onionandcookfor3-4minutes

untilstartingtosoften,then

addtheminceandspicesand

cookfor 10 minutesuntilthe

meatisbrowned,breakingup

witha spoon.Addthetomato

purée,seasonwithsaltand

blackpepperandcookfor

a further2-3minutesuntil

thetomatopuréeistoasted.

Removefromtheheatandcool

completely(seeMakeAhead).

2 Combinetheremainingoil

withthemeltedbutterand

brushsomeallovertheinside

ofthebakingdish.Stack2 filo

pastrysheetstogetherand

brushthetopwiththebutter

mixture,thenputinthebaseof

thedish,trimmingthesheets

tofit.Repeattwicemore,

workingwith2 sheetsata time

andbrushingthetopofthe

pastrywithbuttermixturein

betweeneachpair,untilyou’ve

useduphalfthesheets.Spread

themincemixtureoverthe

pastry,leavinga 2cmborder

aroundtheedges.Brushthe

borderwithbuttermixtureand

topwith2 filosheets,pressing

tosealaroundtheedgesand

trimminganyexcess.Continue

layeringuptheremainingfilo,

brushingwithbuttermixture

afterevery2 sheetsasbefore,

untilallthefilohasbeenused.

3 Heattheovento180°C/160°C

fan/gas4.Cuta diamond

patternintothetopofthe

pastrywitha smallsharp

knife. Whisk the milk and egg