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Pastilla (Moroccan Meat Pie)
Pastilla (Moroccan Meat Pie) is a traditional Moroccan recipe for a classic and elaborate pie made of chicken or squab pigeson with eggs, almonds and sugar. The full recipe is presented here and I hope you enjoy this classic Moroccan version of: Moroccan Meat Pie (Pastilla).
prep time
20 minutes
cook time
100 minutes
Total Time:
120 minutes
Serves:
6–8
Rating: 
Tags : Chicken RecipesFowl RecipesBaking RecipesMorocco Recipes
Pastilla (also known as 'bisteeya') is an elaborate meat pie traditionally made of squab (fledgling pigeons); though today shredded chicken is more often used. It is typical of Morocco and highly regarded as a national dish of that country; variants are also found elsewhere in the Maghreb.
Ingredients:
1 whole chicken
salt and freshly-ground black pepper, to taste
12 sprigs of
parsley
ginger, to taste
6 eggs
220g
almonds, blanched and toasted
450g
warka dough
200g sugar
cinnamon
1 egg, beaten
Method:
Combine the chicken, salt, black pepper, parsley and ginger in a pan. Add enough water to cover then bring to a boil, reduce to a simmer, cover the pan and cook the chicken until the meat is falling from the bones. Remove the bird from the liquid then skin and de-bone the bird. Cut the meat into small pieces then set aside.
Transfer 250ml of the chicken stock to another pan and bring to a simmer. Add the eggs, one by one, beating as you go. When the eggs have almost set take the mixture off the heat and set aside to cool. Drain then divide the egg mixture into two parts.
Chop the almonds and divide into two part. Take a baking dish about 22 x 30cm in size. Place four sheets of the dough in the base, brushing each with oil before placing the next one on top. Add half the egg mixture and sprinkle sugar and cinnamon on top. Place two more pastry sheets (with oil between) to top then add 1/3 of the chicken meat (dust with sugar and cinnamon). Place two more pastry sheets on top and add the chopped almonds (dust with sugar and cinnamon).
Repeat the procedure with another layer of chicken, a layer of egg, a layer of nuts and a final layer of chicken. Top with 4 sheets of pastry and brush the tops of these with egg. Transfer to an oven pre-heated to 170°C and bake for about 30 minute, or until golden brown and heated through. Serve hot, sliced into squares.
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