SAVOURY MOROCCAN PIE

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Savoury Moroccan Pie image

In Morocco, this dish is known as Pastilla and is traditionally made with pigeon meat but chicken works equally well. The flaky layers of pastry, tender meat and sugar-cinnamon topping make a delightful combination. If you want to make this for a dinner party, just prepare it ahead of time, then freeze until a few hours before you need to serve it.

Provided by Sackville

Categories     Chicken

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 18

12 -15 sheets phyllo dough
salt and pepper
3 lbs chicken pieces
3 onions, finely chopped
1 cup vegetable oil or 1 cup butter, melted
1 tablespoon fresh coriander, finely chopped
1/4 teaspoon turmeric
1 1/4 teaspoons cinnamon
1 teaspoon ground ginger
1 pinch saffron, in
1/2 cup water
1/2 teaspoon allspice
2 cups water (or more)
12 ounces blanched almonds
2 tablespoons sugar
8 eggs, beaten
icing sugar (to garnish)
cinnamon (to garnish)

Steps:

  • About 2 hours before starting, remove the phyllo from the freezer but keep tightly covered.
  • Salt and pepper the chicken.
  • Brown in its own juices in a heavy skillet.
  • Remove to a plate.
  • Add the onions and parsley to the skillet.
  • Sauté in 2 tbsp vegetable oil or margarine until golden, stirring frequently.
  • Return chicken to the skillet and add coriander, turmeric, 1 teaspoon cinnamon, ginger, saffron in water, allspice, and 2 cups water or more if you think it is needed.
  • Bring to a slow boil.
  • Cover and simmer about 45 minutes, or until the chicken is done.
  • Meanwhile, sauté the almonds in 4 tbsp oil until brown.
  • Remove to dry on paper towels.
  • When cool and dry, chop coarsely and combine with the sugar and the remaining 1/4 teaspoon cinnamon.
  • If you are going to cook the pastilla immediately, preheat oven to 375°F.
  • When chicken is done, remove from pot and let cool.
  • If you wish, skim off some of the fat from the sauce and leave sauce over small flame to reduce the stock to about 1 1/2 cups.
  • When the chicken is cool, debone it and, using your fingers, break it into small chunks, about 1/4 inch each.
  • Place on a plate.
  • When the sauce is reduced, slowly add the beaten eggs and stir for a minute or two until eggs become custard like.
  • Do not let the sauce become too dry.
  • You can assemble the pie several ways, using either a round quiche pan or a 9x13-inch dish.
  • Brush oil on the bottom of either pan you use.
  • For the rectangular method, place 1 phyllo sheet in the pan and brush with oil.
  • Repeat with 5 more sheets.
  • Over them, spread 1/2 the nuts, 1/2 the egg mixture, all the chicken the remaining egg mixture, and the remaining nuts.
  • Cover with 5-6 sheets of phyllo, again brushing with oil each time.
  • Fold over any loose ends and brush the tops with oil.
  • Take a last leaf of phyllo, fold under so that it neatly covers the pie, and brush with oil. (You can also layer the phyllo between the different foods).
  • For the circular method, place one sheet of phyllo in the middle of the quiche pan.
  • Brush with oil and then repeat with 5 more phyllo sheets, moving the pan a bit so that the phyllo fans the entire pan.
  • Fold 2 pieces of phyllo and place in center.
  • In a circle 9 inches in diameter, sprinkle 1/2 the almonds on top, then 1/2 the egg mixture, all the chicken, the remaining egg mixture and finally the remaining almonds.
  • Cover with the extended edges of the 6 phyllo sheets, brushing the edges first.
  • Seal down, then place 2 more sheets of phyllo on top.
  • Fold over and seal underneath, so that an enclosed circular crust is formed.
  • Bake the pie 30-45 minutes, until top is evenly browned.
  • When ready to serve, sprinkle the top with confectioners' sugar and cinnamon, almonds, or both, in crisscross fashion over the entire pastilla.
  • If preparing in advance, make up the pie, then layer with aluminum foil and freeze.
  • Remove a few hours before cooking and cook as normal.
  • You may need to bake it a bit longer.

Nutrition Facts : Calories 1831.8, Fat 144.8, SaturatedFat 23.5, Cholesterol 578.2, Sodium 591.6, Carbohydrate 64.6, Fiber 12.2, Sugar 15.2, Protein 75.8

Engr Mohammed Bello
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I would definitely recommend this recipe to anyone looking for a delicious and impressive dish to serve at their next dinner party.


Nelson Chocks
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This pie is a great way to use up leftover chicken or turkey. It's also a nice change from the usual chicken dishes.


Gulawan asad
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I'm not a very experienced cook, but I was able to make this pie with no problems. The instructions were clear and easy to follow.


Henry powerz Galabuzi
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This pie is a little time-consuming to make, but it's worth it. The end result is a delicious and impressive dish.


Lusanele Siyoni
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I've made this pie several times and it always comes out perfect. It's a great recipe to have on hand.


mandla dile
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This pie is perfect for a special occasion dinner. It's beautiful and delicious.


Shopon Rana
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I made this pie for a potluck and it was a big hit. Everyone loved it!


IRFAN Gaming
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This was my first time making Moroccan food and it was a success! The pie was delicious and my family loved it.


Oluwasanmi Shadrach Olawale
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I'm not a fan of olives, but I loved this pie. The olives added a nice salty flavor that balanced out the sweetness of the filling.


william escobar
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This recipe is a keeper! I've made it several times and it's always a hit.


Thomase Nutter
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I had a hard time finding phyllo dough, but I eventually found it at a specialty grocery store. The pie was worth the effort though. It was delicious!


Demontae Carero
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This pie was a little too sweet for my taste, but my husband loved it.


Benjamin Kiefer
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I'm not a big fan of Moroccan food, but I thought I'd give this recipe a try. I was pleasantly surprised! The pie was delicious and I would definitely make it again.


Dani 123
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This pie was a great way to use up some leftover chicken. It was also a nice change from the usual chicken dishes I make.


Zawar Shah
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This dish was super flavorful. I love the combination of sweet and savory. It's definitely going to be a new favorite in my house.


Stanley Tanks
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The recipe was easy to follow and the pie came out looking beautiful. I was a little worried about the phyllo dough, but it was surprisingly easy to work with.


Nompumelelo nyembe
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This Moroccan pie was a hit with my family! The flavors were amazing and the filling was perfectly seasoned. I loved the combination of sweet and savory. The phyllo dough was crispy and flaky, and it held the filling together perfectly.


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