Pastilla (Moroccan Chicken and Almond Pie)
Local name: البسطيلة
In short: Crisp layers of pastry around saffron-scented chicken, soft egg and cinnamon almonds, baked until golden and dusted with sugar and cinnamon. It takes about 2 h 45 min in total and makes 8 servings.
- Prep
- 1 h
- Cook
- 1 h 45 min
- Total
- 2 h 45 min
- Servings
- 8
- Difficulty
- Challenging
- Calories
- 570 kcal
Pastilla is the pie Moroccans bring out for weddings and important guests. Shredded chicken in a gingery, saffron-scented sauce is layered with softly set egg and crunchy cinnamon almonds under crackling pastry. The sweet and savory mix surprises first-timers, then wins them over. A final dusting of powdered sugar and cinnamon is traditional, and the pie is cut at the table so everyone hears the pastry crackle.
Instructions
- Put the chicken, oil, onions, garlic, ginger, turmeric, cinnamon, pepper, saffron, herbs, salt and water in a wide pot. Bring to a boil, cover and simmer for 45 minutes, turning the chicken once, until very tender.
- Lift out the chicken. When it is cool enough to handle, discard the skin and bones and shred the meat into bite-size pieces.
- Boil the cooking liquid uncovered for about 15 minutes, until reduced to about 250 ml (1 cup). Lower the heat, stir in the lemon juice, then pour in the beaten eggs, stirring slowly for 3 to 4 minutes until they form soft curds. Fold in the chicken and let the filling cool.
- Fry the almonds in the oil over medium heat for 3 to 4 minutes, until golden. Drain, cool and chop coarsely, then mix with the powdered sugar and cinnamon.
- Heat the oven to 180°C (350°F). Brush a 28 cm (11 in) round baking tin with butter. Overlap 5 filo sheets in the tin so they hang over the edge, brushing each one with butter.
- Spread half of the almonds over the base. Top with the chicken and egg filling, then scatter on the remaining almonds.
- Fold the overhanging filo over the filling. Cover with the remaining 5 sheets, brushing each with butter, and tuck the edges down around the pie.
- Brush the top with the beaten egg yolk. Bake for 35 to 40 minutes, until deep golden and crisp, covering loosely with foil if it browns too fast.
- Rest the pastilla for 10 minutes. Dust it thickly with powdered sugar, draw cinnamon lines across the top and cut into wedges.
Tips
- Warqa pastry is the traditional wrapper, but 10 sheets of filo with generous butter give a good crisp shell. Keep unused sheets under a damp towel so they do not dry out.
- Assemble the pie up to a day ahead, cover and chill it, then bake straight from the fridge and add about 10 minutes. Add the sugar topping only after baking.
Questions and answers
Is pastilla sweet or savory?
Both. The filling is savory and gently spiced, while the almond layer and the sugar and cinnamon topping are sweet. That contrast is the point of the dish.
Can I make pastilla with pigeon or seafood?
Pigeon is the classic filling in Morocco, and seafood versions are also made. Chicken is the easiest to find and cooks in the same way.
Can I freeze pastilla?
Yes. Freeze it baked and cooled, wrapped well, for up to 2 months. Reheat from frozen at 170°C (340°F) for about 30 minutes, uncovered, until hot and crisp.
How long does it take to make Pastilla (Moroccan Chicken and Almond Pie)?
About 2 h 45 min in total: 1 h of preparation and 1 h 45 min of cooking.
How many calories are in Pastilla (Moroccan Chicken and Almond Pie)?
About 570 kcal per serving, with 26 g of protein, 40 g of carbohydrates and 34 g of fat. These values are estimates.
Nutrition per serving
| Calories | 570 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 40 g |
| Fat | 34 g |
| Fiber | 4 g |
| Sugar | 12 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
