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Rustic Free Form Moroccan Chicken Pie

Warm up over winter with our delicious savoury Moroccan pie. The dates give it an unexpected sweet delight

Serves: 4

Preparation time: 20 minutes

Cooking time: 35 minutes


  • 1 x 1 kg (approx.) Lilydale Bulk Thigh Fillets, in 1cm cubes
  • 3 Tblsp olive oil
  • 2 garlic cloves, minced
  • 2 tsp ground tumeric
  • 3 tsp ground cumin
  • 3 tsp ground coriander
  • 1 tsp salt
  • 1 large onion, sliced
  • 2 carrots, diced
  • 1 long green chilli, finely diced
  • 100g medjool dates, seed removed, roughly chopped
  • 1 cup chicken stock
  • 1 Tblsp corn flour, mixed with 1 tablespoon hot water
  • 1 ½ cups flat leaf parsley, roughly chopped
  • 4 sheets frozen puff pastry, thawed
  • 1 egg, lightly beaten


  1. Preheat oven to 220C.
  2. Place chicken, 1Tblsp oil, garlic, turmeric, cumin, coriander in a bowl, and mix to coat chicken. Set aside.
  3. Heat 2 Tblsp of olive oil in a large saucepan over medium heat, cook onion until soft, add chicken and stir for 5 minutes or until chicken is brown.
  4. Add carrots, chilli, dates and stock. Bring mixture to the boil, add cornflour mix.
  5. Reduce heat and simmer for 15 minutes until sauce has thickened and chicken is cooked through. Remove from heat, set aside to cool.
  6. To assemble the pie, stack 2 sheets of puff pastry on top of a lined baking tray.
  7. Spoon pie filling on to the centre of the pastry. Brush edges of pastry with beaten egg. Place remaining 2 sheets on top of each other; roll out slightly with a rolling pin. Place pastry on top of the pie filling pressing down edges with a fork to join. Trim edges to make a 26cm round. Using a sharp knife score the top of the pastry. Brush with egg. Bake for 20 minutes or until pastry is golden.
  8. Serve with salad.
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Our Recipes
Our Recipes