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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
Units
  • 1.1 lb Chicken breast
  • 8 ark Filo pastry
  • 2.8 oz Almonds, toasted and chopped
  • 3 stk Eggs
  • 1 stk Onion, diced
  • 1 tsp Cinnamon
  • 1 tsp Ground ginger
  • 1 knivspids Saffron threads
  • 2 tbsp Powdered sugar and cinnamon for topping
  • 2.1 oz Melted butter

Instructions

  1. 1

    Poach and shred chicken

    1. Poach the chicken with onion, cinnamon, ginger, saffron and a little water. Shred. Reserve the broth.
    Pot
  2. 2

    Make egg custard

    1. Reduce the reserved broth in the pan until thick and spoonable. Beat the eggs, pour them in, and stir until a creamy egg layer forms.
    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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