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Pastilla
The extraordinary Moroccan chicken pie, layered with almonds, cinnamon and softly scrambled egg inside thin filo pastry. Scrambling the eggs only until just set within the spiced chicken mixture is what keeps the filling moist rather than dry once it's baked inside the pastry.
Ingredients
Instructions
Cook onion in butter with spices and saffron until soft.
Add shredded chicken, toss to coat in spices.
Add beaten eggs to the chicken mixture, scramble gently until just set.
Line a round baking dish with overlapping filo sheets, brushing each with butter.
Spread almond mixture on filo, then chicken and egg mixture.
Fold filo over filling, layer remaining sheets on top, tuck edges under.
Brush top generously with butter.
Bake at 190C for 30 minutes until golden. Dust with icing sugar and cinnamon.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
