Niskata Riċetti (Torta tat-Tiġieġ u l-Ispraġġ)

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner; chicken thighs are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier; vegetable oil is cheaper.

pastry dough

🥗Healthier: whole wheat pastry dough

💰Cheaper: store-bought pastry

Whole wheat adds fiber; store-bought saves time.

peas

🥗Healthier: edamame

💰Cheaper: frozen mixed vegetables

Edamame is protein-rich; mixed vegetables are cost-effective.

Preheat the oven to 375°F (190°C).

Heat olive oil in a large skillet over medium heat.

Add chopped onions and garlic, sauté until translucent, about 5 minutes.

Stir in diced carrots and potatoes, cooking for another 5 minutes.

Add cooked chicken, peas, parsley, black pepper, salt, bay leaves, and cinnamon, mixing well.

Remove from heat and let the mixture cool slightly.

Roll out pastry dough on a floured surface until thin.

Line a pie dish with half of the pastry, leaving edges hanging over.

Fill the pastry with the chicken mixture, spreading evenly.

Cover with the remaining pastry, sealing the edges by crimping.

Make a few slits on top to allow steam to escape.

Brush the top with beaten egg for a golden finish.

Bake for 45-50 minutes or until the crust is golden brown.

Let the pie cool for 10 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens