Tunisian chicken and pea tajine

Ingredients

• 350 g of pre-cooked, boneless, and finely chopped chicken
• 1 small onion, finely chopped
• 2 tablespoons of olive oil
• 250 g of pre-cooked green peas or steamed fresh peas
• 150 g of Parmesan cheese or grated Gruyère
• 7 egg yolks
• 2 tablespoons of bread crumbs
• A small bunch of finely chopped parsley
• 9 black olives, cut into small pieces
• salt, pepper, turmeric, paprika
• 7 to 10 sheets of puff pastry, depending on the size of the mold.
• tomatoes, lemon, and salad for decoration

Brown the meat, onion, turmeric, and paprika in the olive oil for a few minutes.

Add the green peas, olives, and parsley, and then continue cooking.

Adjust the seasoning with salt and pepper, then allow the mixture to cool.

In a separate bowl, whisk together the eggs, grated cheese, and breadcrumbs.

Pour this mixture over the cooled filling and mix well.

Generously butter a high-sided baking dish and place a layer of puff pastry sheets at the bottom.

Pour the mixture into the dish, then cover with thinly brushed filo pastry sheets.

Bake in a preheated oven at 180 °C for 15 to 20 minutes.