Pastilla (Bastilla)
A Fez specialty balancing sweet and savory in one pie: warqa pastry wrapped around spiced shredded chicken and a layer of cinnamon-almond paste, finished with a dusting of powdered sugar.
Meat
⚠ Contains: Gluten, Egg, Tree Nut, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1kg chicken thighs, bone-in
- 2 onions, chopped
- 1/4 cup chopped parsley and cilantro
- 1 tsp ras el hanout, 1/2 tsp turmeric, 1/2 tsp ground ginger, 1 cinnamon stick
- 3 eggs, beaten
- 1 cup blanched almonds, toasted
- 1/4 cup powdered sugar, plus more for dusting
- 1 tbsp orange blossom water
- 1 tsp ground cinnamon, plus more for dusting
- 1/4 cup butter, melted
- 12-15 sheets warqa or phyllo dough
Steps
- Simmer the chicken with the onions, herbs, ras el hanout, turmeric, ginger, and cinnamon stick in enough water to cover, until the chicken is very tender, about 40 minutes.
- Remove the chicken, shred the meat, and discard the bones and cinnamon stick.
- Reduce the remaining cooking liquid over high heat until thickened, then stir in the beaten eggs and cook gently, scrambling, until just set. Combine with the shredded chicken.
- Pulse the toasted almonds with the powdered sugar, orange blossom water, and ground cinnamon into a coarse, fragrant paste.
- Layer sheets of warqa or phyllo in a round pan, brushing each with melted butter, building up a base of about 6-8 sheets.
- Spread the chicken mixture over the pastry base, then top with the almond paste in an even layer.
- Fold the overhanging pastry over the filling, then top with more buttered sheets, tucking the edges under to seal.
- Bake at 375°F (190°C) for 30-35 minutes, until deeply golden and crisp.
- Dust generously with powdered sugar and a light lattice of ground cinnamon before serving.