Simple Chicken Pastilla (Moroccan Pie)

Simple Chicken Pastilla (Moroccan Pie)


  • 1 onion
  • Ginger 30 g
  • Cinnamon 3 g
  • Sugar 1 teaspoon
  • Cooked chicken thighs 300 g
  • 2 egg
  • Sliced almonds 30 g
  • 6 phyllo sheets
  • Melted butter
  • Icing sugar for decoration
  • Salt
  • Pepper
  • Olive oil

Cooking Instructions

  1. First chop onions, ginger and fry them in hot olive oil. Add cinnamon and a teaspoon of sugar. Season with salt and pepper.
  2. Chop cooked chicken thighs and add to the mix.
  3. Add some chicken stock and then simmer.
  4. Add 2 beaten eggs into the pan to thicken the sauce.
  5. Add sliced almonds and cook for more 3 minutes. Then, set aside to cool.
  6. Now, build the pastille. Take phyllo sheets and brush each sheet. Lay 4 sheets into greased baking tin.
  7. Spoon in half of the chicken filling. Add more buttered phyllo sheets and simply pile the rest of the delicious chicken. Cover with a couple of sheets of phyllo pastry and fold over all the drape sides, brush with more butter.
  8. Bake in the hot oven for 10-15 minutes at 200C until the top is crispy and golden brown.
  9. Turn the pie over and return to the oven for another 10 minutes. Finish with a touch of icing sugar and cinnamon. Cook this recipe with a photo!

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