Pastilla-inspired chicken pie
Dinner

Pastilla-inspired chicken pie

A home-friendly take on Fès' legendary pastilla – crispy filo pastry filled with spiced chicken, almonds, and a dusting of cinnamon sugar.

TraditionalDinnerMoroccanpastillaMoroccan pie
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Rate:
65 min total
6 servings
Medium

Ingredients

servings
  • 500 g Chicken breast
  • 8 ark Filo pastry
  • 80 g Almonds, toasted and chopped
  • 3 stk Eggs
  • 1 stk Onion, diced
  • 1 tsk Cinnamon, ginger, saffron
  • 2 spsk Powdered sugar and cinnamon for topping
  • 60 g Melted butter

Instructions

  1. 1

    Poach and shred chicken

    1. Poach chicken with onion, spices, and a little water. Shred. Reserve broth.
    Pot
  2. 2

    Make egg custard

    1. Beat eggs, pour into reduced broth in pan. Stir until creamy scrambled layer.
    Pan
  3. 3

    Assemble and bake

    1. Layer filo in buttered pan (brush each sheet with butter). Fill with chicken, egg layer, almonds. Fold top. Bake 180°C for 25-30 min. Dust with sugar and cinnamon.
    180°C
    Oven

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Details

Nutrition

Calories

420kcal

Protein

28g

Fat

22g

Carbs

28g

Tips

Cooking

  • • Traditional pastilla uses warqa dough and pigeon; this version uses filo and chicken for accessibility.
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