• 500ml chicken stock
  • 1 bay leaf
  • 6 chicken thigh fillets
  • 1 tbsp olive oil
  • 1 small brown onion, copped finely
  • 2 garlic cloves, crushed
  • 2 tsp ground cumin
  • 80g sultanas
  • 40g coarsely chopped pitted green olives
  • 3 sheets shortcrust pastry
  • 1 egg, lightly beaten


  1. Place stock and bay leaf in a frying pan bring to the boil. Add the chicken, reduce heat and poach for about 10 minutes or until cooked through.
  2. Cool the chicken in the liquid remove from the pan and shred finely. Reserve 250ml of the poaching liquid and discard the remainder.
  3. Heat the oil in a large frying pan cook onion, stirring until softened. Add garlic and cumin and cook until fragrant, then add the sultanas and reserved poaching liquid.
  4. Bring to the boil, reduce heat and simmer for about 15 minutes or until liquid is almost evaporated. Stir in the olives and shredded chicken. Leave to cool.
  5. Preheat oven to 200ºC/400ºF. Grease two oven trays.
  6. Using a 12cm pastry press or cutter cut 24 rounds from the pastry sheets. Place pastry onto other side of press and spoon 1 level tablespoon of filling into centre. Fold press in half to seal and crimp the edges.
  7. Place on the trays and brush each with egg, then bake for approx. 25 minutes.