Moroccan Spiced Pie Recipe

Prep: 90 mins – Cook 30 mins – Total: 120 mins

Ingredients

• 2 tsp each coriander and cumin seeds
• 1 tsp paprika, plus extra for dusting
• ½ tsp ground cinnamon
• 150ml/¼ pint olive oil
• 900g squash, peeled and cut into small chunks (about 2cm)
• 12 shallots, quartered
• 4cm/1½ in piece root ginger, finely chopped
• 140g whole blanched almonds
• 140g shelled pistachios
• 75g pack dried cranberries
• 6 tbsp clear honey
• 225g pack fresh spinach
• 400g can chickpeas, drained and rinsed
• 2 garlic cloves
• 1 tsp ground cumin
• 3 tbsp lemon juice
• 4 tbsp chopped fresh coriander
• 100g butter
• 8 large sheets of filo pastry
• lemon wedges to serve

For the harissa yogurt sauce

• 200g carton Greek yogurt
• 6 tbsp milk
• 3 large sprigs mint, leaves chopped
• 2-3 tbsp harissa paste

Directions

1. Preheat the oven to fan 180C/ conventional 200C/gas 6. Dry fry the seeds briefly in a small pan over a medium heat until toasty – don’t let them burn. Grind coarsely using a pestle and mortar (or a bowl and the end of a rolling pin), then mix in the paprika, cinnamon, 1⁄2 tsp salt and 4 tbsp oil. Tip the squash into a roasting tin, pour over the spiced oil and toss. Roast for 20 minutes.
2. Meanwhile, heat 2 tbsp of oil in a frying pan, add the shallots and cook, stirring, until they start to brown. Stir in the ginger and 100g/4oz each almonds and pistachios.When brown, toss in the cranberries, 2 tbsp honey, and the spinach so it wilts. Take off the heat and stir into the squash, when it comes out of the oven. Set aside.
3. In a food processor, whizz the chickpeas with the garlic, cumin, remaining oil, lemon juice, 2 tbsp water and salt and pepper to make houmous. Stir in the coriander.
4. Melt the butter in a small pan. Put a loose-bottomed 28cm quiche tin on a baking sheet and brush with some butter. Keeping the filo covered with a damp cloth so it doesn’t dry out, lay one sheet over half of the tin so that it hangs over the edge by about 10cm. Lay another sheet on the other side, so it overlaps the first in the centre and hangs over the opposite edge. Brush with butter. Lay two more filo sheets in the opposite direction in the same way and brush with more butter.
5. Build up two more layers in this way, so you use a total of eight sheets of filo. Pile half the squash mixture in the centre of the pastry. Spread over the houmous and then the rest of the squash mixture.One at a time, bring the edge of each filo sheet up to the centre to cover the filling, creating voluptuous folds as you go. Brush carefully with more butter. (If making a day ahead, cover now with cling film and chill. To reheat, remove the pie from the fridge, heat the oven, then bake for 35-40 minutes.)
6. Bake for 30-35 minutes, until crisp and golden. Just before the pie is ready, reheat any remaining butter in the pan, tip in the rest of the nuts and fry until golden. Spoon in the 4 remaining tbsps of honey and, when it melts, take off the heat and pour over the pie. Serve with Harissa yogurt sauce (mix the yogurt and milk together to make a thin sauce, stir in the herbs and season. Swirl in harissa to taste) and lemon wedges.

This delicious recipe and photos were created by BBCGoodFood.com, we simply shared it. Please check them out for more great ideas!

Tourtière Recipe – Canadian Meat Pie

Prep: 30 mins – Cook: 30 mins – Total: 1 hr

Ingredients

Pie Pastry

• 2 cups unbleached all purpose flour
• 1/2 teaspoon kosher salt
• 2/3 cup butter or lard chilled
• 6-7 tablespoons ice cold water

Meat Filling

• 2 large Russet or Yukon Gold potatoes about 1 pound
• 1 tablespoon extra virgin olive oil
• 1 small onion finely chopped
• 1 clove garlic finely minced
• 1 pound ground pork
• 1 pound ground beef
• 1/2 teaspoon Bells poultry seasoning or your favorite poultry seasoning
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 1/8 teaspoon pepper
• 1 large egg scrambled for glazing

Directions

Prepare the pastry:

• Combine flour and salt in a large bowl.
• Cut in butter or lard until mixture is a rough crumbly texture. 
• Add ice water one tablespoon at a time and mix just until the dough comes together.
• Shape the dough into a ball, flatten, wrap, and chill in the refrigerator. While pastry is chilling, prepare the filling.

Make the Filling:

• Peel and cut potatoes into 2-inch chunks, add them to a medium saucepan, and fill with water until it covers the potatoes by 2-inches.
• Bring the saucepan to a boil over high heat and then reduce the heat to medium-high and boil until the potatoes are until tender, about 12 minutes. 
• Reserve 1/2-cup of potato water and drain the rest. Mash potatoes and set aside.
• Heat a large skillet over medium heat.
• Add olive oil, onions, and garlic, and sauté until softened, about 3 minutes.
• Add the ground beef and pork and cook until the meat is no longer pink. Drain off excess fat. 
• Add the poultry seasoning, cinnamon, cloves, nutmeg, salt, pepper, and reserved potato water. Mix well and simmer for about 10 minutes until the liquid is absorbed. 
• Remove the skillet from the heat, stir in mashed potatoes, and set the filling aside to cool slightly.

Assemble the Pie:

• Preheat oven to 400°F/205°C
• On a lightly floured surface, divide dough in half and flatten one ball of dough with your hands. Roll dough to about 12-inches in diameter to fit a 9-inch pie pan. 
• Place the pastry into the pie plate and add the meat filling. Brush around the outer edge of the pastry with the beaten egg. 
• Roll out the top pastry and place on top of the filling. Fold the top crust under the bottom crust and pinch or flute the edges. Brush with egg wash and cut vent holes.

Bake the Meat Pie:

• Bake the pie in a preheated oven for 30 to 35 minutes or until the pastry is golden brown.
• Remove the tourtière from oven and let it cool at least 10 minutes before serving.
• Yield: Makes 1 pie, about 8 servings.

This amazing recipe and photos were created by GrowAGoodLife.com, we simply shared it! Please check them out as they have so many great ideas!