Musakhan Style Chicken Pie

Preheat oven to 180°C

If you’re roasting your own chicken (see notes above) – In a large bowl, place the yogurt, cumin and lemon zest in a mixing bowl. Season with salt and pepper and stir to combine. Add the chicken and mix well to combine. Arrange the chicken skin-side up in a deep oven-proof baking dish lined with baking paper. Roast in preheated oven for approximately 30-35 minutes or until cooked through. Remove, shred and set aside with any juices.

Meanwhile place oil in a frying pan, along with the diced onions and sauté on medium heat for approximately 10 minutes, stirring from time to time, until the onions soften and are lightly golden but not caramelised. Remove from heat, add the sumac, Bharat, chilli and lemon juice, Mix well. Combine the onion mixture with the shredded chicken.

Cut the potatoes in large chunks and cook in boiling salted water until tender and soft. In a small saucepan heat, place the butter and milk over low heat until butter is melted. Blend the buttery milk mixture with the cooked potatoes and mash until smooth and creamy. Season with salt and pepper.

Grease a 26 cm springform tin. Place your tin over the pastry sheet and cut around the base. Line inside the tin with the round puff pastry sheet. Cut rectangular strips and line the inside edges.

Spoon the filling into the lined tin. Top with the Mashed potatoes. There’s no need to smooth over the filling as this is meant to be rustic. Garnish with black sesame seeds and drizzle generously with olive oil. Bake in pre-heated oven for approximately 40 minutes or until the pastry is cooked and golden in colour.