Chicken Pastilla Pie

Name: Chicken Pastilla Pie with Kale and Dried Apricots
Total time: 40 min
Yield: 2
Cuisine: Moroccan
Ingredients: 24 Plain Flour; 15 Sesame Seeds; 1 Chicken Stock Powder; 1 Chermoula Spice Mix; 15 Honey; 1 Onion; 100 Chopped Kale; 260 Diced Chicken Thigh; 1 Garlic Clove**; 40 Dried Apricots; ½ Puff Pastry Sheet; 350 Water

with Kale and Dried Apricots

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This Chicken Pie with Kale is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Allergens:

Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Plain Flour

Sesame Seeds

Chicken Stock Powder

Chermoula Spice Mix

Honey

Onion

100

Chopped Kale

260

Diced Chicken Thigh

Garlic Clove**

Dried Apricots

Puff Pastry Sheet

(Contains: Cereals containing gluten)

Not included in your delivery

350

Water

Nutritional information

Energy (kcal)797 kcal

Energy (kJ)3335 kJ

Fat36 g

of which saturates13 g

Carbohydrate66 g

of which sugars21 g

Protein50 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grill Pan

•Plate

Instructions

Preheat your oven to 220°C. Halve, peel and thinly slice the onion. Heat a drizzle of oil in a frying pan on medium high heat. Once the oil is hot, add the onion and cook until soft, 4-5 mins, stirring occasionally. While the onion cooks, quarter the dried apricots and peel and grate the garlic (or use a garlic press).

Transfer the cooked onions to a bowl and pop your pan back on medium high heat with another drizzle of oil. Add the diced chicken with a pinch of salt and pepper. Stir-fry until the chicken is golden brown on the outside, 5 mins, then add the cooked onion, apricots, garlic, chermoula, and honey. Stir everything together and fry until the mixture starts to get a little sticky, 2 mins.

Stir the flour into the pan and cook for 1 minute, then pour in the water (see ingredients for amount) and add the stock powder. Bring to the boil and then reduce the heat and simmer until mixture has thickened, 3 mins. Stir constantly.

Stir the kale into the sauce. Cover with a lid (or foil) and simmer until the kale is tender and the chicken is cooked through, 5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Taste the sauce and add salt and pepper if you feel it needs it.

Transfer the mixture to an ovenproof dish and cover with the pastry, trim the edges with a sharp knife. tTIP: Don't worry if the pastry doesn't cover the whole dish! Brush the pastry with a little milk (or water if you don't have milk) and then sprinkle over the sesame seeds. Bake on the top shelf of your oven until golden brown, 12-15 mins.