Mouth-watering Moroccan Filo Pie
We are still firmly in the UK Game Season and this pie is a totally unusual yet totally delicious way of serving pigeon. Pigeon meat, or 'squab', is incredibly lean as well as being packed full of iron. It's a great transitional meat for first time game-eaters as it is widely available and the flavour isn't too different from the leg meat of a chicken.
This dish has to be one of the most weird but wonderful recipes I have ever cooked. It's flavoured with a variety of spices and herbs including cinnamon, saffron and parsley along with sugar and almonds. This pie is a parcel of deliciousness as each layer provides its own tasty treats and there is crispy filo pastry throughout which gives a great texture contrast to the succulent meat.
I highly recommend you give this recipe a go if you are feeling a little adventurous - maybe your New Year's Resolutions included 'Be More Daring'! For those of you who aren't quite ready to try pigeon yet, this recipe will work just as well with chicken thighs.
Mouth-Watering Moroccan Filo Pie
Serves 10-12
110g/4oz butter, plus extra, melted, for brushing
This dish has to be one of the most weird but wonderful recipes I have ever cooked. It's flavoured with a variety of spices and herbs including cinnamon, saffron and parsley along with sugar and almonds. This pie is a parcel of deliciousness as each layer provides its own tasty treats and there is crispy filo pastry throughout which gives a great texture contrast to the succulent meat.
I highly recommend you give this recipe a go if you are feeling a little adventurous - maybe your New Year's Resolutions included 'Be More Daring'! For those of you who aren't quite ready to try pigeon yet, this recipe will work just as well with chicken thighs.
Mouth-Watering Moroccan Filo Pie
Serves 10-12
110g/4oz butter, plus extra, melted, for brushing
450g/1lb onions,
grated
8
pigeons, gutted and cleaned,
or 12 pigeon breasts or 12 chicken thighs
or 12 pigeon breasts or 12 chicken thighs
2
tsp salt
1
tsp freshly ground black pepper
3
tbsp chopped fresh parsley
3
tbsp chopped fresh coriander
½
tsp saffron, infused in a little boiling water
1
tsp ground cinnamon
50g/2oz sugar
600ml/1pt chicken
stock
6
tbsp vegetable oil, plus extra for frying
300g/11oz
blanched almonds
8
free-range eggs, beaten
450g/1lb
ready-made filo pastry
1
free-range egg yolk, beaten, for egg wash
To Serve:
3-4
tbsp icing sugar
1
tbsp ground cinnamon
For
the filling, melt 60g/2oz of the butter in a large pan over a medium heat. Add
the grated onions and stir over a low heat for 5-6 minutes.Add the pigeons and
cook for 10-12 minutes, turning occasionally. Add salt and freshly ground black
pepper, the parsley, coriander, the saffron in its water, the cinnamon and half
the sugar and stir well.
Add
the stock and bring to the boil. Reduce the heat to simmer, cover with a lid
and cook over a low heat for 30 minutes, or until the pigeons are cooked and
tender, stirring from time to time and adding water if necessary. Remove the
pigeons from the pan and allow to cool. Remove the pigeon meat from the bones
and shred coarsely.
Meanwhile,
heat the vegetable oil in a small pan, add the almonds and fry, stirring
constantly until golden-brown. Remove the almonds with a slotted spoon and
drain for a few minutes on kitchen paper. Crush the almonds coarsely in a
mortar, or chop in a grinder for a very short time (they must remain coarse and
not be ground to a paste). Place the crushed almonds into a bowl with the
remaining sugar and two tablespoons of the oil from the pan.
Return
the pan in which the birds were cooked to the heat and simmer the cooking
liquid for 10-15 minutes, stirring constantly, until the liquid has reduced to
about 375ml/13fl oz.
Adjust
the heat to very low and add the beaten eggs. Cook over the low heat, stirring
all the time until the sauce thickens.
Preheat
the oven to 180C/365F/Gas 4. To assemble the pie, oil a 30cm/12in round baking
tin. (Remember that once the filo pastry is out of the packet, you must keep it
under a damp tea towel to prevent it from drying out.)
Layer
five sheets of the filo pastry into the tin, brushing each one with melted
butter and laying them at angles across each other, fanning them around the tin
so that about 10cm/4in of each filo sheet hangs over the edge of the tin. Then
add two more sheets of filo across the base, buttering each sheet as you add it
to the base. Trim any edges that are too big for the tin.
Cover
the base with the egg mixture and then lay two more sheets of pastry over the
egg mixture, trimming off any excess around the edges. Spread the reserved
shredded pigeon meat over the pastry, then top with another two layers of
buttered filo pastry.
Sprinkle
the almond mixture over the top and cover with the remaining sheets of filo,
buttering each sheet before adding the next layer. Fold any excess pastry over
the top to cover the pie, gently pushing the sheets down. When cooked, the
sheets will curl upwards. Brush the top of the pie with melted butter, then
brush with beaten egg yolk.
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