Pre heat the oven to 180C.
Heat oil in a frying pan and sweat onions for 2-4 minutes until translucent. Add the meat and garlic and cook for a further 5 minutes until browned. While bubbling away, add the ras el hanout, tomato paste, mint and season with salt and pepper. Cook for a further 15 minutes on medium heat. Halfway through the cooking process, add the chicken stock.
Remove the meat from the pan and place in a large bowl with the pistachios and sultanas. Allow to cool.
With a pastry brush baste the bottom of a 20cm (approx.) pie dish. Line with the first layer of pastry and brush again with butter. Repeat this process, so you eventually have two layers. Add the meat mixture and top with two lay¢ers of buttered filo. Seal well at the edges by tucking into the pie dish.
Brush again with butter and then cook in the oven for 25-30 minutes or until golden brown. Remove from the pie dish and cool for few minutes before dusting with a little icing sugar, cinnamon and almond flakes (optional).
Time: 40 minutes
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