The fresh baked Moroccan pie, known as "pastilla" or "bastilla," is a culinary gem that transports us to the lush markets and exotic flavors of Morocco. Its filo pastry, thin and crispy, surrounds an intriguing filling of chicken, almonds, eggs and spices such as cinnamon and cumin. Each layer is a symphony of textures and flavors, where the sweetness of the toasted almonds balances with the salty taste of the seasoned chicken. Crowned with icing sugar and cinnamon, this delicacy is a sensory experience that delights and surprises. Pastilla is a culinary celebration that transcends borders and captivates the palates of those who taste it.
MOROCCAN PIE
Moroccan pie, also known as "pastilla" or "bastilla," is a traditional Moroccan dish that combines thin, crispy layers of puff pastry with a filling of chicken, almonds, eggs and spices. Here's a fresh version of the recipe:
INGREDIENTS
For the filling:
- 2 boneless, skinless chicken breasts, cut into small pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon cumin powder
- 1 teaspoon cinnamon powder
- Salt and pepper to taste
- 1/2 cup shelled almonds, toasted and chopped
- 4 hard-boiled eggs, chopped
- 2 tablespoons chopped fresh coriander
- 2 tablespoons olive oil
For assembly:
- Thin sheets of filo pastry (available in supermarkets)
- Melted butter
- icing sugar and cinnamon powder (for sprinkling)
PREPARATION METHOD
Preparing the filling:
- In a large frying pan, first heat the olive oil over medium heat. Add the onion, garlic and ginger and sauté until they are soft and fragrant.
- Then add the chicken pieces to the pan and cook until golden brown.
- Season the chicken with cumin, cinnamon, salt and pepper, stirring well to distribute the flavors.
- When the chicken is cooked, add the toasted almonds, chopped eggs and fresh coriander. Mix everything gently and set aside.
Assembling the pie:
- First preheat the oven to 180°C.
- Brush a sheet of filo pastry with melted butter and place another sheet on top, slightly offset to create a star. Repeat the process with two more sheets, so that you have a four-layer star.
- Place a portion of the filling in the center of the filo star.
- Fold the edges of the dough over the filling to cover it, forming a round shape.
- Brush the top of the pie with more melted butter.
- Finally, repeat the process to make as many pies as you like.
Cooking:
- Then place the pies on a baking sheet lined with parchment paper and bake in the preheated oven for about 20-25 minutes, or until they are golden and crispy.
Finalization:
- Finally, remove the tarts from the oven and sprinkle generously with icing sugar and cinnamon powder before serving.
Fresh Moroccan pie is an explosion of flavors, combining the rich, fragrant taste of spices with the crunchiness of filo pastry and the varied texture of the filling. It's a classic Moroccan delicacy that can be served as a starter or main course on special occasions.
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