We’ve come to love these Moroccan chicken pastries through the cooking and writing of Melbourne-based chef Greg Malouf. Traditionally, they’re made with pigeon but we find that chicken pies are easier to re-create in the home kitchen. While it may seem unusual to sprinkle the pastry with icing sugar to serve, it is an essential part of the finished dish.Level of difficulty medium
Season Winter
Featured as part of our Cooks and their Books series.