Chicken and Apricot Filo Pie

Step 1

Preheat the oven to 200 C/400 F/ Gas 6. Put the bulgur wheat in a large bowl with 120ml/4fl oz/½ cup boiling water. Allow the wheat to soak for 5 minutes, until the water is absorbed.

Step 2

Heat 25g/1oz/2 tbsp of the butter in a pan and fry the onion and chicken until pale golden. Stir in the apricots, almonds and bulgur wheat and cook and cook for a further 2 minutes. Remove from the heat and stir in the cinnamon, allspice, yogurt, chives and parsley. Season to taste with salt and pepper.

Step 3

Melt the remaining butter. Unroll the filo pastry and cut into 25cm/10in rounds. Keep the pastry rounds covered with a clean, damp dish towel to prevent them from drying out.

Step 4

Line a 23cm/9in loose-based flan tin with three pastry rounds, brushing each with butter as you layer them. Spoon in the chicken mixture and cover with three more pastry rounds, brushed with melted butter as before.

Step 5

Crumple the remaining rounds and place on top of the pie. Brush with any remaining butter. Bake the pie for about 30 minutes, until the pastry is golden brown and crisp. Serve the pie hot or cold, garnished with fresh chives.