Moorish Chicken and Nut Pie

Recipe by pattikay in L.A.
READY IN: 1hr 15mins




  • Heat the olive oil in a large skillet over medium high heat. add the onion and cook till it begins to soften, 3-5 minutes.
  • Reduce heat to low and cook till the onion is very soft but barely browned, about 15 minutes, stirring occasionally and adding a little more olive oil and 1-2 t of chicken stock if the skillet looks dry.
  • stir in the chicken and cook for 1 minute.
  • Add the paprika, cumin, ginger, cinnamon and cayenne and stir for a few seconds.
  • add the 1/2 cup chicken stock, the tomatoes and raisins and cover the skillet and cook for 12-15 minutes.
  • the filling should be soft and moist; if it seems a little too wet, increase the heat to high for a few seconds so the liquid reduces.
  • season the filling with salt to taste and let it cool completely.
  • the filling can be prepared up to a day ahead and refrigerated, covered.
  • place the oven rack in the center of the oven and preheat to 375. lightly brush a 17x11 inch baking sheet with olive oil.
  • lightly flour the work surface. using a floured rolling pin, roll out 1 sheet of puff pastry to a roughly 18x12 inch rectangle.
  • transfer it to the oiled baking sheet. (I wasn't really precise in my rolling out of the pastry sheet - I know I didn't roll it out to 18 inches).
  • roll out the remaining sheet of puff pastry to a rectangle that is slightly smaller than the first.
  • spread the filling evenly over the pastry on the baking sheet, leaving about 1 inch bare along each of the 4 edges.
  • sprinkle the pine nuts and almonds evenly on top.
  • cover the filling with the second pastry rectangle. fold the edges of the bottom crust up over the top and crimp edges.
  • place the egg yolk and milk in a small bowl and whisk to mix.
  • brush the top of the pie with this egg wash.
  • using a sharp knife, make slits all over the top crust to allow steam to escape.
  • bake the pie on the center rack till golden brown and baked through, about 30 minutes.
  • let the pie cool till slightly warm or room temperature.
  • dust very lightly with confectioners' sugar, cut into squares.