Chicken muskhan pie

30 Mins

Preparation Time

30 Mins

Cooking Time





Chicken muskhan pie



2 tbsp Olive oil
1 pcs Brown onion, peeled and finely sliced
6 pcs Chicken breasts, thinly sliced
1/2 cup cupsToasted pine nuts
2 tbsp Sumac
2 tbsp Goody Garlic Mayonnaise
1 tsp Salt
1 tsp Ground black pepper
10 sheets gulash pastry
1/2 cupUnsalted butter, melted
1 tbsp White sesame seeds
2 tbsp Black sesame seeds
1/4 cup Goody Garlic Mayonnaise
1 tbsp Sumac






    • For the filling, add half the olive oil to a large pan set over a medium-low heat. Add the onion and sauté for 5-7 minutes until softened but not browned.
    •  If the onion starts to catch, add a few tablespoons of water to the pan. Remove the onion from the pan with a slotted spoon and set aside.
    • Add the remaining oil to the pan and cook the chicken in batches until coloured all over. Stir through
    • the onions, pine nuts, sumac and Goody Garlic Mayonnaise. Remove the pan from the heat and leave to cool slightly.
    • Preheat the oven to 180°C.
    • Slice the pastry sheets in half width ways. Brush a pastry sheet with melted butter and place use to line the base of a loose bottomed 9” round tin.
    • Repeat this process until the base is five layers thick. Add the chicken filling, then butter the remaining pastry and arrange over the top of the pie,
    •  folding in the edges to cover completely.
    • Brush the top of the pie with remaining melted butter and sprinkle with the sesame seeds.
    • Cook in the preheated oven for 30-35 minutes until the pastry is crisp and golden brown.
    • Stir together the dipping sauce ingredients and serve alongside the pie