As pie season approaches, the connection between pies and the cozy comforts of autumn becomes undeniable. It’s a season that invites us to embrace the warmth of our kitchens and the aroma of freshly baked pies wafting through the air. Fall and pie are like old friends, reuniting to celebrate the bountiful harvest. The golden crusts and rich fillings of pies, both sweet and savory, embody the essence of autumn, making them the ultimate companions to chilly evenings and gatherings by the fireplace.
Through the fall foliage ablaze with red and gold, I took a savory route to come up with this Moroccan-flavored mini pot pie. The recipe is a delightful fusion of flavors and cultures. It takes the traditional concept of a savory pot pie and infuses it with the vibrant spices and ingredients of Moroccan cuisine. The tender chicken, aromatic spices like ras el hanout and saffron, and the sweet notes of raisins come together in a harmonious dance of taste and aroma. The crispy puff pastry topping adds a satisfying crunch, making each bite a delightful experience.
SERVINGS
2
PREP TIME
10 mins
COOK TIME
30 minutes
CUISINE
Moroccan
Recipe Essentials
For the filling :
- 150 g skinless chicken breasts, diced into small pieces
- 1 medium Carrot, diced
- 1/3 cup Peas
- 1 onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 2 tbsp harissa paste, adjust to taste for spice
- 1 tbsp ginger garlic paste
- A pinch of saffron threads, soaked in 2 tablespoons of warm milk
- 1 tbsp Ras el Hanout (Moroccan spice blend)
- 1/2 tbsp Honey
- 1/4 cup raisins
- Fresh Dill, chopped
- Salt and pepper to taste
- 2 tbsp Olive Oil
For the pastry
- Store-bought puff pastry sheets or homemade pastry dough
Directions
- Preheat your oven to 400°F or 200°C.
- In a skillet, heat some olive oil over medium-high heat. Add the chopped onion and sauté until it becomes translucent. Add the ginger garlic paste and sauté for 30 more seconds.
- Add the diced chicken and cook until it’s no longer pink. Stir in the harissa paste, ras el hanout, honey and the saffron (with its soaking milk). Cook for another 2-3 minutes, allowing the spices to blend with the chicken.
- Stir in the diced carrots, peas, and halved cherry tomatoes. Cook for an additional 5-7 minutes until the vegetables start to soften.
- Season the mixture with salt and pepper to taste. Then, add the raisins and fresh dill, and mix well.
- Roll out the mini puff pastry sheets or homemade pastry dough to fit the surface and top of your baking dish or individual mini Dutch ovens.
- Cover the surface of the dish with the pastry sheet, add the prepared mixture and carefully cover the chicken and vegetable mixture with the pastry, tucking in the edges.
- Place the dutch oven(s) in the preheated oven and bake for 15- 18 minutes or until the pastry is golden brown, and the filling is bubbling.
- Remove from the oven and let it cool slightly before serving.
- Garnish with extra dill if desired, and enjoy your delicious Moroccan-flavored mini chicken pot pies!
Flavorful Footnotes
- Optionally use any other pastry dough instead of puff pastry like short crust , filo, flaky etc.
- To make a vegetarian version, replace the chicken with pumpkin and potatoes or potatoes and sweet potatoes. Just reduce the amount of raisins to balance the sweetness coming from pumpkin and sweet potatoes.
- You can add any mild melty cheese like Gouda, Fontina or Havarati to get that gooey texture without letting the cheese overpower the amazing Moroccan flavors.
- Dill goes really well in this recipe but you can totally add mint or parsley instead.
- Cashew or pistachio could be added for extra crunch.
Whether served as a comforting family dinner or a unique addition to your fall gatherings, these mini pot pies bring a taste of Morocco to your table, perfectly capturing the spirit of adventurous fall cooking.
Flavorsome Musings 