Pastilla - Moroccan chicken pie
Origin of the recipe
The Moroccan pie, Pastilla (or Bastilla), is unique in that it combines a meat filling with sugar. While young pigeons were once used for pastilla, these days it's mostly made with chicken. Pastilla is made from buttered sheets of the thinnest filo pastry, and the filling is layered in several layers. The pie is then dusted with powdered sugar.
What do you need for cooking?
Ingredients
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Onion
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Ginger
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Cinnamon
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Sugar
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Chicken broth
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Egg
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Almond petals
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Butter
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Sea salt
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Black pepper
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Filo dough
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Powdered sugar
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Chicken thighs
Kitchen utensils
- Knife
- Board
- Baking tray
- Pan
- shoulder blade
- Baking pan
- Foil
Discover the taste of authentic Moroccan cuisine with this aromatic chicken pastilla—a tender pie that will delight you with its combination of sweet and spicy!
Step-by-step recipe
Step 1:
Line a baking sheet with foil, place boneless chicken thighs on it, drizzle with olive oil, season with salt and pepper.
Step 2:
Bake at 150 degrees for 35 minutes.
Step 3:
Cut the onion into half rings, chop the ginger, place in an oiled frying pan, stir and fry.
Step 4:
Add sugar, cinnamon and stir.
Step 5:
Cut the cooked chicken into small pieces and add to the pan.
Step 6:
Stir, pour in the broth, stir again.
Step 7:
Add beaten eggs and mix.
Step 8:
Add the almond flakes, mix well and set aside.
Step 9:
Melt the butter, grease the filo pastry sheets and line a round pan with them.
Step 10:
Add half the filling and cover with a few sheets of filo.
Step 11:
Place the remaining filling and cover with sheets of dough. Fold the edges toward the center.
Step 12:
Brush the top of the pie with melted butter and bake for 10-15 minutes.
Step 13:
Turn the pie over onto the baking sheet, remove the pan and bake for another 5-10 minutes.
Step 14:
Dust the pie with powdered sugar and serve.
Cooking tips
Place the phyllo sheets on top of each other, staggering them.
Let the cake cool before dusting with powdered sugar.
