Moroccan Chicken Pot Pies

Prep Time: 10mins - Cooking Time: 30mins - Serves: 4
Not your typical Chicken pot pie. Made with our Moroccan Chicken Mince. We say they are Pots of perfection for an extra scrummy mid - week dinner.

Ingredients

  • 1 Pack (500g) Moroccan Chicken Mince
  • 300g chefs vegetable base
  • 1 tbsp harissa paste
  • x2 400g tins chopped tomatoes
  • 2-3 sheets of filo
  • 15g butter, melted
  • 1 tbsp Olive Oil

 Method

  1. Preheat the oven to 180°C. Heat 1 tbsp olive oil in a large frying pan over a high heat. Add the Moroccan chicken mince to the pan and cook for 5 minutes until browned all over, then add the vegetable base and cook until soft.
  2. Stir through the Harissa paste, then add the chopped tomatoes and bring to a a simmer for 5 minutes.
  3. Spoon into the individual pie pots, and top each with half a sheet of filo scrunched up.
  4. Brush the sheets of filo with melted butter, then place the pies in the oven for 20 minutes or until the filo is golden and crisp.

Enjoy!

Nutritional Information Per 100g  Per Portion
Energy 457kJ/109kcal 1792kJ/428kcal
Fat 4.9g 19g
Of Which Saturates 1.1g 4.3g
Carbohydrates  7.5g 29g
Of Which Sugars 3.0g 12g
Protein 8.0g 31g
Salt 1.4g 5.4g
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