- September 2016
- Serves 6-8
- Hands-on time 1 hour, simmering time 30 min, oven time 30 min
Chicken pie but not as you know it – this slightly sweetened Moroccan-inspired recipe wraps a spiced chicken and sultana filling in a crunchy layer of filo pastry.
- 25.9g (10.3g saturated)
- 19.1g (11.1g sugars)
The pie will keep in the fridge for 24 hours. Bring to room temperature or warm through in a medium oven to serve, then sprinkle with icing sugar and cinnamon at the last minute.
Basteeya is meant to be savoury and slightly sweet, but if you don’t think you’ll like the icing sugar, leave it out.
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