ISO help with pie
I made a chicken apricot pie using filo pastry today. It was really tasty and generally worked well except the filling was really loose, making it hard to serve and eat.
The filling is minced chicken (I used turkey) and onion cooked together, add chopped dried apricot, chopped almonds and soaked bulgar wheat. Cook for 2 minutes and add yoghurt, herbs & spices off the heat.
This then put into the pie.
I was thinking of adding a beaten egg to hold it together but was wondering if some of the wise heads on the forum have got any better ideas.