Chicken, Date and Kale Filo Top Pie
6
servings30
minutes35
minutesStovetop to oven
Basic
A savoury pie with dates?? Yes, my friends, it’s delicious! Lean into a Middle Eastern flavour profile and serve up spiced chicken, dates and kale topped with golden crisp filo pastry. This recipe is a one pan wonder that starts on the cook top and is finished in the same pan in the oven. Serve this simple filo pie with a green salad or steamed green veggies and you have a dish that can go from the family table to a dinner party with friends.
Ingredients
- Candied Date Topper
3 Tbsp olive oil
6 6 chicken thighs, diced 3cm
2 large 2 large rashers bacon, diced
1 tsp 1 tsp cumin seed
2 tsp coriander, ground
1 tsp smoked paprika, ground
1 tsp turmeric, ground
1 cup spring onion, sliced
1 small sweet potato, peeled and grated (approx 2.5 cups)
2 x potatoes cubed 1cm
2 cups vegetable stock
3 cups sliced Kale
8 Natural Delight Medjool Dates, pitted and quartered
30g g butter
375g g Filo Pastry
80 g Butter
1/3 cup flaked almonds
Method
- Preheat the oven to 180°C.
- Place a 30cm oven safe fry pan on a stovetop over medium high heat.
- Add olive oil to the pan.
- When hot add chicken thighs and bacon and cook tossing for five minutes until the chicken is sealed.
- Add the spices and cook tossing until fragrant.
- Add sweet potato, spring onion & potato and toss to work through the chicken.
- Add vegetable stock and bring to a simmer.
- Cook until the liquid has reduced by half. Approximately five minutes.
- Stir through the kale and dates.
- Remove the pan from the heat.
- Take two pastry sheets at a time, drizzle or brush liberally with melted butter and gently scrunch towards the centre of the pastry sheet to create a rough eight-centimetre circle of pastry and place on top of the mix in the pan.
- Continue until the pan is covered.
- Drizzle with any remaining butter or a little olive oil, then sprinkle over the flaked almonds.
- Bake in the oven for 30-35 minutes or until the top of the pie is golden brown.
- Serve with a leafy green salad or steamed veggies
Cooking Notes
- You could make individual pies by placing the mix into small ovenproof ramekins and tucking in two sheets of pastry.
- Swap – Grated pumpkin for the sweet potato
- Add 1 Tbsp of harissa paste with the spices for some heat.
- For a gluten free pie use the pumpkin swap then top the pie with mashed sweet potato like a shepherd’s pie.
