Chicken & Apricot Puff Pastry Pie

Chicken & Apricot Puff Pastry Pie – 40 minutes, serves 4-6

  • 1/2 cup bulgar wheat
  • 1 tsp. olive oil
  • 2 sweet onions, chopped
  • 1 lb / 2 cups ground chicken
  • 1/4 cup ready-to-eat dried apricots, finely chopped
  • 1/4 cup blanched almonds, chopped
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground allspice
  • 1/2 cup or slightly more, plain Greek yogurt (ok to sub regular plain yogurt, but better with Greek yogurt)
  • 2 scallions, chopped
  • 2 Tbsp. chopped fresh parsley
  • 1 sheet of puff pastry, thawed
  • Salt & ground black pepper
  • Scallions, to garnish

Directions:

  1. Preheat oven to 400 degrees F.
  2. Put the bulgar wheat in a bowl with 1/2 cup of boiling water.  Soak for 5-10 minutes, or until the water is absorbed.
  3. Saute chicken until pale golden.  Drain and put chicken aside.  Saute onions in olive oil (or a little pat of butter) for a few minutes until soft, then return chicken to the pan.
  4. Stir in the apricots, almonds, and bulgar wheat and cook for another 2 minutes.
  5. Remove from heat and stir in the cinnamon, allspice, yogurt, chives and parsley.  Season to taste with salt and ground black pepper.
  6. Press mixture into an 8×8 inch glass baking dish.  Cover with puff pastry, tucking the edges into the baking dish.
  7. Bake at 400 degrees for 10-15 minutes, until pastry is puffy and golden brown.  Serve hot.

Source: Greek Cooking cookbook, with slight modifications

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