Browse All Recipes

Turmeric and ginger chicken fillo pie

The flavours of this hearty pie are similar to the Moroccan pastilla made with a fine brik pastry.

By Lisa Featherby
  • 20 mins preparation
  • 2 hrs cooking
  • Serves 8
  • Print
The flavours of this pie are similar to the Moroccan pastilla made with a fine brik pastry. Here, we've opted for the more readily available fillo - the Antoniou brand has given us good results.


  • 12 fillo pastry sheets
  • 150 gm butter, melted
  • Sesame seeds, to serve
Spiced chicken filling
  • 1 tbsp ghee
  • 1 onion, finely chopped
  • 1 chicken, jointed into 4 pieces (1.2 kg)
  • 150 ml chicken stock
  • 30 gm ginger, finely grated
  • ½ tsp ground turmeric
  • 4 cardamom pods, bruised
  • 1 cinnamon quill, broken in half
  • 65 gm natural almonds
  • 4 eggs, lightly beaten
  • ¼ cup coarsely chopped flat-leaf parsley and coriander


  • 1
    For spiced chicken filling, preheat oven to 180C and heat ghee in a casserole over medium-high, then add onion and sauté until soft and starting to colour (5-7 minutes). Add chicken to pan along with stock, ginger and spices and a large pinch of salt. Bring to a simmer, then cover, transfer to the oven and braise until chicken is tender (1 hour 20 minutes). Cool, then remove chicken from sauce, shred meat (discard skin and bones) and place in a bowl. Remove whole spices from sauce, then refrigerate sauce and chicken separately, covered, until chilled (2 hours). Roast almonds on a tray until golden (5-7 minutes), cool, then chop coarsely and set aside. Spoon fat off top of sauce, then bring sauce to a simmer in a saucepan over medium-high heat. Whisk in eggs, then stir until sauce thickens (1½-3 minutes; eggs may scramble a little). Cool completely, then combine with chicken and herbs, season to taste and refrigerate
  • 2
    Preheat oven to 190C. Brush a sheet of fillo with melted butter and place in a 22cm-diameter, 4cm-deep pie dish. Repeat with another 7 sheets, placing each slightly askew to the former so the dish is evenly covered (pastry will overhang the rim). Spoon filling into dish, fold in overhanging pastry, then top with individually buttered remaining fillo sheets, placing askew to each other as before. Trim edges, brush top with melted butter, scatter with sesame seeds and bake, turning pan occasionally, until pastry is golden and crisp (30-35 minutes). Serve hot from tin – the pastry softens if left to stand.


Drink Suggestion: Fruity grenache rosé. Drink suggestion by Max Allen