Experience the rich aromas of Moroccan cuisine with this deliciously simple Chicken Pastilla (Moroccan Pie). This dish combines tender chicken and warming spices wrapped in flaky filo pastry, delivering a perfect sweet-savory balance. Perfect for a main course or as a substantial appetizer, this recipe offers a touch of elegance and tradition in every bite.
Ingredients
🧅 1 large onion, chopped
🌿 1-2 inch ginger, finely chopped
🫒 2-3 tablespoons olive oil
🍂 1/2 teaspoon cinnamon powder plus extra for dusting
🍬 1/2 teaspoon sugar
🍗 3-4 cooked chicken thighs, chopped
🥣 1 cup chicken stock
🥚 2-3 whole eggs, lightly beaten
🌰 1/2 cup sliced almonds
🥟 10-12 sheets filo pastry standard package, approximately half a pack
🧈 1/2 cup melted butter for brushing filo
🍚 1-2 tablespoons icing sugar for dusting
Instructions
1- Preparation:
- Finely chop 1 large onion and a 1-2 inch piece of ginger.
- Preheat your oven to 400°F (200°C).
2- Cook the Filling:
- Heat 2-3 tablespoons of olive oil in a large non-stick frying pan.
- Add the chopped onion and ginger; fry until soft and translucent.
- Stir in 1/2 teaspoon cinnamon powder and 1/2 teaspoon sugar.
- Chop 3-4 cooked chicken thighs into small pieces, add to the pan, and mix well.
- Pour in 1 cup of chicken stock; simmer until the liquid reduces slightly.
- Stir in 2-3 lightly beaten eggs; cook until the mixture becomes cohesive.
- Add 1/2 cup sliced almonds and mix thoroughly. Let the filling cool.
3- Assemble the Pastilla:
- Generously brush a round baking tin with melted butter.
- Lay 4 sheets of filo pastry in the tin, letting the sides overlap, brushing each with melted butter.
- Spread half of the cooled chicken filling over the filo base.
- Add another layer with 4 more buttered filo sheets.
- Spread the remaining chicken filling over this layer.
- Finish with 2-4 buttered filo sheets on top, folding the sides to create a neat finish. Brush the top with butter.
4- Bake the Pastilla:
- Place in the preheated oven and bake for 10-15 minutes, or until golden.
- Carefully remove, invert onto a baking sheet, and bake for another 10 minutes until the bottom is crunchy and golden.
5- Finish and Serve:
- Remove from the oven and dust with 1-2 tablespoons icing sugar and a pinch of cinnamon powder.
- Serve as a main dish or a substantial appetizer.
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 6
Calories: 350
Proteins: 20g
Fats: 25g
Carbohydrates: 15g
Equipment:
- Wooden Cutting Board
- Chef's Knife
- Large Non-Stick Frying Pan
- Teaspoon and Ladle
- Green Ceramic Bowl for mixing eggs
- Wooden Spoon
- Round Baking Tin
- Pastry Brush
- Built-in Electric Oven
- Serving Plate
Cooking Tips
- For convenience, using store-bought filo pastry ensures a hassle-free experience.
- Adding lightly beaten eggs helps bind the filling and thickens the sauce.
- Brushing filo layers generously with butter achieves a crispy texture.
- Flipping the pastilla during baking ensures even browning and crispiness.
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Chicken Pastilla (Moroccan Pie)
