Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 95g (1 cup) flaked almonds

  3. 40g butter

  4. 1 brown onion, finely chopped

  5. 2 garlic cloves, crushed

  6. 2 tsp finely grated fresh ginger

  7. 2 tsp ground cinnamon

  8. 1 tsp turmeric

  9. 4 eggs

  10. 2 tbs fresh lemon juice

  11. 2 tsp olive oil

  12. 2 (about 500g) large single chicken breast fillets

  13. 500g orange sweet potato (kumara), peeled, coarsely chopped

  14. 2 tbs pure icing sugar

  15. 6 sheets filo pastry

  16. Olive oil, extra, to brush

  17. 1 tsp ground cinnamon, extra

  18. 1 tbs pure icing sugar, extra

Instructions Jump to Ingredients ↑

  1. Preheat oven to 220°C. Cook the almonds in a large frying pan over medium heat for 5 minutes or until toasted. Transfer to a heatproof bowl.

  2. Melt the butter in the pan over low heat. Add the onion, garlic, ginger, cinnamon and turmeric and cook, stirring occasionally, for 8 minutes or until onion is soft. Season with salt and pepper.

  3. Whisk together the eggs and lemon juice in a small bowl. Add the egg mixture to the onion mixture and cook, stirring, for 2 minutes or until the egg mixture is cooked. Transfer to a large heatproof bowl. Set aside to cool.

  4. Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the chicken and cook for 8 minutes each side or until cooked through. Transfer to a plate. Set aside for 10 minutes to cool. Finely shred.

  5. While the chicken is cooling, cook the sweet potato in a steamer basket over a saucepan of simmering water for 10 minutes or until tender. Set aside for 10 minutes to cool.

  6. Add the almonds, chicken, sweet potato and icing sugar to the onion mixture and stir until well combined. Season with salt and pepper.

  7. Line a large baking tray with non-stick baking paper. Place the filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent the filo from drying out). Place 2 filo sheets, overlapping by 5cm, on the work surface to form a 40cm square. Brush with oil. Top with another 2 filo sheets and brush with oil. Repeat with remaining filo to make a 3-layer stack. Brush with oil. Spoon chicken mixture into the centre and spread to form a 20cm-diameter circle. Fold the edges of filo over the filling to enclose, and scrunch the top of the filo together.

  8. Place the pie on the lined tray. Brush the edges with extra oil. Bake in oven for 25 minutes or until crisp and golden. Combine the extra cinnamon and icing sugar in a small bowl. Sprinkle over the pie. Cut into wedges to serve.


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