Pastilla - Maroccan Chicken Pie
Ingredients
- 4 chicken thighs
- 1 onion, finely sliced
- ¼ cup Fresh ginger, finely chopped
- 1 tsp ground Cinnamon, + a little more for dusting
- 1 tsp white sugar
- 200ml chicken stock
- 3 eggs, beaten
- 100g sliced almonds
- Melted butter, for washing on to phyllo sheets
- 10 phyllo layers
- Sea Salt, for seasoning
- Black pepper, for seasoning
- Icing sugar for dusting
Preparation
Instructions
- Preheat oven to 300 degrees F
Prepare the filling
- Roast the chicken, seasoned with olive oil, salt, and pepper for 35 mins
- Chop up into small pieces
- Cook onion and ginger in a little olive oil. Stir in cinnamon and sugar.
- Add cooked chicken, season, pour in chicken stock. Bring to a simmer and cook till the stock is reduced by half. Stir in beaten eggs to thicken the mixture, and then add almonds.
Fill the pastilla
- Grease cake tin. Line with 4 sheets of phyllo crossed over one another, brush melted butter onto each sheet before laying it down. Add half the chicken mixture. Then add 4 more sheets of phyllo, each layer brushed with melted butter. Add remaining chicken mixture. Top with 2 sheets of phyllo, again brushed with melted butter. Fold sides in to close the pie, brush with butter.
Bake and serve
- Preheat the oven to 350 degrees F.
- Bake for 15-20 minutes until golden. Remove from oven.
- Using a plate, carefully flip the pie back onto the baking sheet and then cook for 10-15 minutes upside down until golden. Remove from oven, turn back right-side up.
- Let cool. Dust with a little icing sugar and cinnamon. Serve warm, or at room temperature.