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Categories:
olive oil onion chicken stock chicken sweet paprika cumin ginger cinnamon cayenne tomatoes dark raisin salt flour pastry pine nuts egg yolk milk confectioners
Viewed: 11 - Published at: 8 years agoIngredients
- 3 tablespoons olive oil
- 1 onion, quartered and thinly sliced
- 1/2 cup chicken stock, plus additional for sprinkling
- 3 cups cooked chicken, in bite size pieces
- 1 tablespoon sweet paprika
- 1/2 teaspoon cumin
- 3/4 teaspoon ginger
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cayenne
- 2 plum tomatoes, chopped
- 1/3 cup dark raisin
- coarse salt
- flour, for dusting
- 2 sheets frozen puff pastry, thawed
- 1/4 cup pine nuts, lightly toasted
- 1/4 cup slivered almonds, lightly toasted
- 1 large egg yolk
- 1 1/2 teaspoons milk
- confectioners' sugar, for dusting
Method
- Heat the olive oil in a large skillet over medium high heat. add the onion and cook till it begins to soften, 3-5 minutes.
- Reduce heat to low and cook till the onion is very soft but barely browned, about 15 minutes, stirring occasionally and adding a little more olive oil and 1-2 t of chicken stock if the skillet looks dry.
- stir in the chicken and cook for 1 minute.
- Add the paprika, cumin, ginger, cinnamon and cayenne and stir for a few seconds.
- add the 1/2 cup chicken stock, the tomatoes and raisins and cover the skillet and cook for 12-15 minutes.
- the filling should be soft and moist; if it seems a little too wet, increase the heat to high for a few seconds so the liquid reduces.
- season the filling with salt to taste and let it cool completely.
- the filling can be prepared up to a day ahead and refrigerated, covered.
- place the oven rack in the center of the oven and preheat to 375. lightly brush a 17x11 inch baking sheet with olive oil.
- lightly flour the work surface. using a floured rolling pin, roll out 1 sheet of puff pastry to a roughly 18x12 inch rectangle.
- transfer it to the oiled baking sheet. (I wasn't really precise in my rolling out of the pastry sheet - I know I didn't roll it out to 18 inches).
- roll out the remaining sheet of puff pastry to a rectangle that is slightly smaller than the first.
- spread the filling evenly over the pastry on the baking sheet, leaving about 1 inch bare along each of the 4 edges.
- sprinkle the pine nuts and almonds evenly on top.
- cover the filling with the second pastry rectangle. fold the edges of the bottom crust up over the top and crimp edges.
- place the egg yolk and milk in a small bowl and whisk to mix.
- brush the top of the pie with this egg wash.
- using a sharp knife, make slits all over the top crust to allow steam to escape.
- bake the pie on the center rack till golden brown and baked through, about 30 minutes.
- let the pie cool till slightly warm or room temperature.
- dust very lightly with confectioners' sugar, cut into squares.
