Preparation time: 15 minutes | Cooking time: 55 minutes | Serves: 4 

Ingredients 

1 tbsp Moroccan spices 

500g leftover chicken (or what every you have), chopped 

2 tbsp flour, plus extra to dust 

1 large onion, chopped 

2 garlic cloves, crushed 

350ml chicken or chicken stock 

60g golden raisins 

zest of half a lemon 

1 tbsp tomato puree 

handful of fresh coriander, chopped 

500g block puff pastry 

1 egg, lightly beaten

Preheat the oven to 180°C 

Heat a splash of oil in a large, heavy based saucepan (that has a lid) over a medium heat. Gently cook the onions for 8-10 minutes until softened. Add the garlic and cook for 30 seconds, followed by the Moroccan spices and flour and cook for a further 30 seconds, stirring constantly. 

Stir in the chicken stock, followed by the raisins, tomato puree, lemon zest and chicken. Bring to a simmer and cook for 5 minutes or until the sauce thickens. Stir in the coriander, season to taste and add a squeeze of lemon if needed. 

Find a baking dish that is approximately 20cm x 30cm (that's just a guide). Pour the filling into the dish and allow to cool. 

Lightly dust a surface with flour and roll the pastry to 5mm thick and slightly larger than your dish. Brush the rim of your baking dish with egg, cover the dish with the pastry and crimp the edges into the rim of the dish using a fork. Trim off the access. Make a cross in the pastry and brush with the egg. Bake the pie for 35 minutes or until the pastry is golden. 

SERVING SUGGESTIONS: Mash and peas.