We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Moroccan chicken and lentil pies
Serves: 2
Prep time: 30 minsTotal time: 
Recipe photograph by Lauren Mclean
Moroccan chicken and lentil pies
Recipe by Lucy Jessop
Serves: 2
Prep time: 30 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
769Kcal
Fat
26gr
Saturates
9gr
Carbs
72gr
Sugars
20gr
Fibre
13gr
Protein
58gr
Salt
1.9gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- ½ tbsp olive oil
- 1 onion, sliced
- 2 large garlic cloves, finely chopped
- ½ tbsp ras el hanout spice mix, plus a large pinch (from a 50g tub)
- 8 pitted green olives
- 50g dried apricots, halved
- 1 cinnamon stick
- 300ml hot reduced-salt chicken stock
- 1 x 230g tin chopped tomatoes
- 1 x 240g pack roast chicken breast fillets, skinned and torn into chunks
- ½ x 250g pouch ready-to-eat Puy lentils (we like Merchant Gourmet)
- 25g melted butter
- 4 sheets of filo pastry (from a 220g pack)
- 1 tbsp flaked almonds
Step by step
Get ahead
Make the filling up to 2 days ahead, chill and reheat before assembling the pies. You can also freeze the pies; defrost before baking.
- Heat the oil in a heavy-based casserole; gently cook the onion, covered, for 10 minutes.
- Stir in the garlic and spice mix, then cook, uncovered, for 2-3 minutes. Add the olives, apricots, cinnamon stick, stock and tomatoes. Slowly bring to the boil. Reduce the heat, cover and simmer for 15 minutes; season. Preheat the oven to 200°C, fan 180°C, gas 6.
- Discard the cinnamon stick. Add the chicken and lentils, stir to combine, then divide between 2 x 300ml pie dishes.
- Mix the melted butter with the large pinch of spice mix and a good pinch of salt. Using one sheet at a time, brush the melted butter over the filo pastry, scrunch the pastry on top of each pie to create folds – you'll need 2 sheets per pie. Brush with the remaining spiced butter; sprinkle with the almonds.
- Bake on a baking sheet for 20-25 minutes until golden, crisp and bubbling at the edges.