Savoury Moroccan Pie Recipes

Steps:

• Preheat the oven to fan 180C/ conventional 200C/gas 6. Dry fry the seeds briefly in a small pan over a medium heat until toasty - don't let them burn. Grind coarsely using a pestle and mortar (or a bowl and the end of a rolling pin), then mix in the paprika, cinnamon, 1⁄2 tsp salt and 4 tbsp oil. Tip the squash into a roasting tin, pour over the spiced oil and toss. Roast for 20 minutes.
• Meanwhile, heat 2 tbsp of oil in a frying pan, add the shallots and cook, stirring, until they start to brown. Stir in the ginger and 100g/4oz each almonds and pistachios.When brown, toss in the cranberries, 2 tbsp honey, and the spinach so it wilts. Take off the heat and stir into the squash, when it comes out of the oven. Set aside.
• In a food processor, whizz the chickpeas with the garlic, cumin, remaining oil, lemon juice, 2 tbsp water and salt and pepper to make houmous. Stir in the coriander.
• Melt the butter in a small pan. Put a loose-bottomed 28cm quiche tin on a baking sheet and brush with some butter. Keeping the filo covered with a damp cloth so it doesn't dry out, lay one sheet over half of the tin so that it hangs over the edge by about 10cm. Lay another sheet on the other side, so it overlaps the first in the centre and hangs over the opposite edge. Brush with butter. Lay two more filo sheets in the opposite direction in the same way and brush with more butter.
• Build up two more layers in this way, so you use a total of eight sheets of filo. Pile half the squash mixture in the centre of the pastry. Spread over the houmous and then the rest of the squash mixture.One at a time, bring the edge of each filo sheet up to the centre to cover the filling, creating voluptuous folds as you go. Brush carefully with more butter. (If making a day ahead, cover now with cling film and chill. To reheat, remove the pie from the fridge, heat the oven, then bake for 35-40 minutes.)
• Bake for 30-35 minutes, until crisp and golden. Just before the pie is ready, reheat any remaining butter in the pan, tip in the rest of the nuts and fry until golden. Spoon in the 4 remaining tbsps of honey and, when it melts, take off the heat and pour over the pie. Serve with Harissa yogurt sauce (mix the yogurt and milk together to make a thin sauce, stir in the herbs and season. Swirl in harissa to taste) and lemon wedges.

Steps:

• Put sweet potato into a saucepan with enough water to cover completely; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes; drain.
• Preheat oven to 400 degrees F (200 degrees C).
• Combine water, onion, and garlic in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer until onion softens, about 5 minutes.
• Stir gravy mix, cumin, cinnamon, curry powder, ginger, black pepper, turmeric, and salt into the water; add leftover pot roast, sweet potatoes, peas, and corn. Cook the mixture, stirring occasionally, until heated through, about 5 minutes; pour into the frozen pie crust. Sprinkle feta cheese over the filling.
• Bake in preheated oven until crust is golden brown around edges, about 25 minutes.

Steps:

• First, make the harissa yoghurt sauce. Mix the yoghurt and the milk together to make a thin sauce. Stir in the mint and cilantro and season to taste with salt and pepper. Lightly stir in the harissa paste, and set the sauce aside.
• Preheat oven to 200°C (390°F).
• Heat a small skillet over medium heat and dry-roast the coriander and cumin seeds, taking care not to burn them. Grind them coarsely with a mortar and pestle or an electric spice grinder, then transfer to a small bowl. Mix in the paprika, cinnamon, 1/2 teaspoon salt and 4 tablespoons of the olive oil.
• Place the winter squash in a roasting tin, then pour over the spiced oil and toss well to ensure each piece of squash is coated with the oil. Roast for 20 minutes in the pre-heated oven, then set aside.
• Meanwhile, heat 2 tablespoons of the olive oil in a skillet, then add the shallots and cook, stirring, until they start to brown. Stir in the chopped ginger and 3 1/2 oz each of the almonds and pistachios, reserving the remainder. When the nuts are golden brown, add the craisins, 2 tablespoons of honey, and the spinach. When the spinach wilts, remove the skillet from the heat and stir in the roasted winter squash. Set aside.
• Process the chickpeas, garlic, cumin, the remaining oil, lemon juice, 2 tablespoons of water, and salt and pepper to taste, in a processor or with a stick blender. Stir in the chopped cilantro.
• Melt the butter in a small pan. Place a loose-bottomed 11 inch quiche tin on a baking sheet and brush with some butter. Keeping the phyllo covered with a damp cloth so it doesn't dry out, lay one sheet over half of the tin so that it hangs over the edge by about 4 inches. Lay another sheet on the other side, so it overlaps the first in the centre and hangs over the opposite edge. Brush with butter. Lay two more phyllo sheets in the opposite direction in the same way and brush with more butter. Build up two more layers in this way, so there is a total of eight sheets of phyllo.
• Pile half the squash mixture in the centre of the pastry. Cover with the chickpea mixture, then top with the rest of the squash mixture.
• One at a time, bring the edge of each phyllo sheet up to the centre to cover the filling, creating voluptuous folds as you go. Brush carefully with more butter.
• Bake the pie for 30-35 minutes, until crisp and golden. Cover loosely with foil if browning, too quickly, near the end of cooking time.
• Just before the pie is ready, reheat any remaining butter, in the pan, add the remainder of the nuts and saute until golden. Spoon in the remainder of the honey and, when it melts, remove from heat and pour over the pie.
• Serve with harissa yoghurt sauce and lemon wedges, and a large tossed green salad.

Steps:

• About 2 hours before starting, remove the phyllo from the freezer but keep tightly covered.
• Salt and pepper the chicken.
• Brown in its own juices in a heavy skillet.
• Remove to a plate.
• Add the onions and parsley to the skillet.
• Sauté in 2 tbsp vegetable oil or margarine until golden, stirring frequently.
• Return chicken to the skillet and add coriander, turmeric, 1 teaspoon cinnamon, ginger, saffron in water, allspice, and 2 cups water or more if you think it is needed.
• Bring to a slow boil.
• Cover and simmer about 45 minutes, or until the chicken is done.
• Meanwhile, sauté the almonds in 4 tbsp oil until brown.
• Remove to dry on paper towels.
• When cool and dry, chop coarsely and combine with the sugar and the remaining 1/4 teaspoon cinnamon.
• If you are going to cook the pastilla immediately, preheat oven to 375°F.
• When chicken is done, remove from pot and let cool.
• If you wish, skim off some of the fat from the sauce and leave sauce over small flame to reduce the stock to about 1 1/2 cups.
• When the chicken is cool, debone it and, using your fingers, break it into small chunks, about 1/4 inch each.
• Place on a plate.
• When the sauce is reduced, slowly add the beaten eggs and stir for a minute or two until eggs become custard like.
• Do not let the sauce become too dry.
• You can assemble the pie several ways, using either a round quiche pan or a 9x13-inch dish.
• Brush oil on the bottom of either pan you use.
• For the rectangular method, place 1 phyllo sheet in the pan and brush with oil.
• Repeat with 5 more sheets.
• Over them, spread 1/2 the nuts, 1/2 the egg mixture, all the chicken the remaining egg mixture, and the remaining nuts.
• Cover with 5-6 sheets of phyllo, again brushing with oil each time.
• Fold over any loose ends and brush the tops with oil.
• Take a last leaf of phyllo, fold under so that it neatly covers the pie, and brush with oil. (You can also layer the phyllo between the different foods).
• For the circular method, place one sheet of phyllo in the middle of the quiche pan.
• Brush with oil and then repeat with 5 more phyllo sheets, moving the pan a bit so that the phyllo fans the entire pan.
• Fold 2 pieces of phyllo and place in center.
• In a circle 9 inches in diameter, sprinkle 1/2 the almonds on top, then 1/2 the egg mixture, all the chicken, the remaining egg mixture and finally the remaining almonds.
• Cover with the extended edges of the 6 phyllo sheets, brushing the edges first.
• Seal down, then place 2 more sheets of phyllo on top.
• Fold over and seal underneath, so that an enclosed circular crust is formed.
• Bake the pie 30-45 minutes, until top is evenly browned.
• When ready to serve, sprinkle the top with confectioners' sugar and cinnamon, almonds, or both, in crisscross fashion over the entire pastilla.
• If preparing in advance, make up the pie, then layer with aluminum foil and freeze.
• Remove a few hours before cooking and cook as normal.
• You may need to bake it a bit longer.

Steps:

• In a large skillet put 2 tablespoons butter, the chicken pieces, onions, 1 teaspoon salt, 1 teaspoon pepper,2 teaspoons cinnamon, the ginger, cumin, cayenne, saffron, turmeric and chicken stock.
• simmer gently, covered, until the chicken is cooked, 45 minutes.
• remove the chicken from the sauce and let it cool.
• remove all the bones and tear the chicken into 1 inch pieces.
• bring the liquid to a simmer and add the eggs stirring gently until the eggs are cooked and most of the liquid is evaporated, 4 to 5 minutes.
• add the chicken, cilantro, parsley, salt and pepper and mix well.
• Preheat oven to 375°F.
• Toast the almonds in the oven until they are very lightly golden and hot to the touch, about 5 to 7 minutes.
• Coarsely chop them in a blender or food processor and mix with 3 tablespoons sugar and 3/4 teaspoons cinnamon.
• set aside and reserve the rest of the cinnamon sugar for a garnish.
• Melt the remaining 12 tablespoons butter. brush a 12 inch pie pan with the butter.
• place one sheet of phyllo dough on the bottom of the pie plate so that it completely covers the bottom of the plate and extends over one side by several inches.
• brush the whole sheet of phyllo lightly and continue with 7 more sheets moving in a pinwheel effect, brushing butter on each sheet.
• spread the chicken mixture on the phyllo and sprinkle with the almond mixture.
• Fold the overhanging phyllo up over the chicken and almonds and brush with butter.
• then continue adding 7 more sheets of phyllo to the pie as your did before.
• tuck all the overhanging edges under the pie and brush remaining butter over top of the pie.
• place in 375F oven and bake until golden brown and flaky, about 20 minutes.
• sprinkle the garnishing cinnamon and sugar over top.