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Chicken, Bacon and Butternut Squash Pie
Ingredients
  • subheading: For the filo pastry:
  • 2 tsp ground turmeric
  • 400g/14oz plain flour, plus 2 tbsp flour, for dusting
  • 1 tsp salt
  • 2 tbsp olive oil
  • cornflour, for dusting
  • 250g/9oz unsalted butter melted
  • subheading: For the ras-el-hanout:
  • 1 cinnamon stick
  • 1 tsp black peppercorns
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp green cardamom pods
  • ½ nutmeg, freshly grated
  • ½ tsp ground allspice
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
  • 2 whole cloves
  • 2 blades mace
  • ½ tsp nigella seeds
  • ½ tsp ground cayenne pepper
  • 1 tbsp rose petals
  • salt, to taste
  • subheading: For the filling:
  • 600g/1lb 5oz butternut squash, peeled and cut into 3cm/1¼in cubes
  • 3 tbsp olive oil
  • 3 large red onions, sliced into half rings
  • knob of butter
  • 150g/5½oz smoked lardons
  • 900g/2lb chicken thighs with skin removed and reserved, meat chopped into bite-sized pieces
  • 100g/3½oz pine nuts, toasted in a dry pan
  • subheading: To decorate:
  • 20g/¾oz pork scratchings
  • 10g fresh coriander, leaves chopped
  • 2 tbsp pine nuts, toasted in a dry pan
  • 2 tsp grains of paradise (West African spice available from specialist spice suppliers)
  • handful baby spinach leaves
  • ¼ pomegranate, seeds only
Steps
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