MOROCCAN CHICKEN PIE
This is a slightly simplified version of Moroccan pastilla (also known as bsteeya or b'stillah), the savory pastry served on festive occasions. Still, there are a lot of steps involved. For ease of preparation, make the chicken filling up to a day in advance of serving - the actual building of the pie takes relatively little time. Or assemble the entire pie and refrigerate, unbaked, up to a day ahead. In Morocco, thin pastry leaves called warqa make the pie's flaky layers, but elsewhere most cooks use readily available phyllo dough. Dusting the exterior with powdered sugar might sound odd, but this traditional combination of sweet and savory is truly beguiling.
Provided by David Tanis
Categories dinner, pies and tarts, poultry, main course
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Make the chicken filling: Season the chicken thighs generously on both sides with salt and pepper; go heavy on the pepper. Set aside.
- Put olive oil in a wide, deep skillet or Dutch oven over medium-high heat. Add onion, season with salt, and cook, stirring, until softened and beginning to brown, 5 to 7 minutes. Add garlic, turmeric, saffron, ginger, allspice and cinnamon, and stir to combine.
- Place seasoned chicken thighs on top of onion mixture, add chicken broth and bring to a boil. Reduce heat to maintain a brisk simmer, cover with lid ajar and cook until chicken is tender, about 30 minutes.
- Remove thighs from pot and let cool. Continue to cook onion mixture until all broth has evaporated and only onion remains. Turn off heat and let onions cool.
- Remove and discard skin and bones from chicken thighs. Tear thigh meat into 1-inch strips and add to onion mixture. Add raisins and toss to combine. Taste and adjust seasoning. (Chicken can be prepared in advance until this point.)
- Put ricotta in a bowl and add mint, preserved lemon, lemon juice, lemon zest and a little salt. Stir to combine, and set aside. Heat oven to 375 degrees.
- Remove phyllo from package, unroll to make a flat stack and cover with a damp kitchen towel. Assemble the pie: Brush bottom and sides of a 12-inch paella pan or low, round earthenware casserole with warm melted butter. Lay 2 sheets of phyllo side by side in pan, overlapping in the middle by 1 inch, pressing down in the center so phyllo lines bottom of pan, leaving the excess hanging over the sides. Butter the sheets from the center all the way to the edges.
- Repeat the process with 2 more sheets of phyllo, set at a slight angle to the first layer. Paint this layer with butter all the way to the edges. Repeat, setting the pastry again at a slight angle to the previous layer, so the overhanging edges make a complete circle by the end of the process. Make 7 buttered layers of 2 sheets each.
- Fill the pie: Sprinkle the bottom of the pan with half the almonds and pistachios. Spread the chicken mixture evenly across the pan. Drop spoonsful of the ricotta mixture over the chicken mixture. Top the ricotta layer with remaining pistachios and almonds.
- Close the pie by folding all the overhanging phyllo sheets gently toward the center of the pan, pressing to enclose the filling. Brush more butter over the top and tuck in and smooth any stray phyllo.
- Bake the pie for 35 to 40 minutes, until nicely browned and crisp. To unmold, invert pie onto a cool baking sheet, exposing the flat top (formerly the bottom) of the pie. With spatulas, carefully transfer pie to a serving platter.
- Put confectioners' sugar in a mesh strainer, and shake to cover the pie generously, like a thin layer of fallen snow. Cut into wedges to serve, but for the best experience, forgo the fork, and eat the pie with your fingers.
Nutrition Facts : @context http, Calories 898, UnsaturatedFat 35 grams, Carbohydrate 42 grams, Fat 68 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 28 grams, Sodium 906 milligrams, Sugar 13 grams, TransFat 1 gram
MOROCCAN-SPICED TURKEY PIE
Transform leftover turkey in this spiced filo pastry parcel, inspired by a Moroccan pastilla - a perfect main course for Boxing Day
Provided by Chelsie Collins
Time 1h35m
Number Of Ingredients 14
Steps:
- Heat a large non-stick pan over a medium heat and toast the coriander and cumin seeds for 1-2 mins until fragrant. Add the cinnamon, olive oil, aubergine and shallots. Coat the veg in the spices and cook on a medium-low heat for about 10 mins until the aubergine has softened slightly.
- Add the harissa and peppers. Give everything a good stir, then add the tomatoes and crumble over the stock cube. Simmer, uncovered, for 20 mins until the veg is tender and the mixture is nice and thick.
- Stir through the turkey meat and season well. Set aside to cool.
- Heat oven to 200C/180C fan/gas 6 and grease a 23cm springform tin with a little butter. Lay two sheets of filo over the base of the tin and brush with the melted butter. Cross over another two layers of filo and brush again with butter. Repeat once more, then put the cooled filling in the centre. Using the remaining four pastry sheets, cover the filling and brush with more melted butter. Scrunch the top of the pie together and bake for 30-35 mins.
- Remove from the oven and scatter the pie with the flaked almonds. Cook for a final 10 mins until the pie is golden and piping hot. Serve straight away.
Nutrition Facts : Calories 502 calories, Fat 26 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 34 grams protein, Sodium 1.4 milligram of sodium
More about "moroccan filo pie recipes"
PASTILLA (AKA B'STILLA OR BISTEEYA) - MOROCCAN CHICKEN PIE
Web Jun 16, 2016 Tuck the overhanging edges into the sides of the pan around the pie. Preheat an oven to 350°F (175°C). Brush the top of the pie with …
From cookingtheglobe.com
5/5 (1)Total Time 1 hr 10 minsCuisine MoroccanCalories 374 per serving
From cookingtheglobe.com
5/5 (1)Total Time 1 hr 10 minsCuisine MoroccanCalories 374 per serving
- The filling. Heat 2 1/2 tablespoons oil in a large saucepan and cook onions over a low heat, stirring occasionally, until they are soft and just begin to color.
- Meanwhile, in a skillet, fry the almonds, using the remaining 1/2 tablespoon oil, until lightly golden. Drain on paper towels and chop coarsely.
- When the onions are cooked, add the ginger, cinnamon and the chicken. Season with salt and pepper. Cook, stirring occasionally, until the onions are pale gold, for about 15-20 minutes. Add the cilantro and mix everything together.
- The pie. Grease a round baking pan (I used 9-inch) and place a first sheet of filo in it. Brush it entirely with the melted butter pushing the filo into the corners. Let the longer edges hang over the sides. Do the same with 4 more filo sheets, placing every sheet slightly further round so that you have pastry draping over the sides all around the tin. Brush all the sheets with butter, including the ends that overhang.
MOROCCAN M'HANNCHA VEGAN PIE RECIPE | JAMIE OLIVER …
Web Wash the squash, then carefully cut it in half lengthways and remove the seeds. Peel the onions and garlic, and deseed the peppers. Chop the squash, onions and peppers into 1cm dice. Finely chop the garlic with …
From jamieoliver.com
From jamieoliver.com
FROM VEGGIE TARTS TO CURRY PIES: CALUM FRANKLIN'S PIE …
Web Oct 11, 2020 5 filo pastry sheets Sea salt Warm the oil in a frying pan over a medium heat, add the onions and garlic, and saute gently for 15 minutes, until soft. Add the ras el hanout and harissa, cook for...
From theguardian.com
From theguardian.com
MOROCCAN TURKEY PHYLLO PIE | CANADIAN TURKEY
Web In a large skillet heat 2 Tbsp of olive oil over medium high heat. Sauté the onions until soft, about 5 minutes. Add the garlic, chile, Moroccan spice blend, lemon zest and turkey meat and cook for 2 minutes. Stir in the …
From canadianturkey.ca
From canadianturkey.ca
MOROCCAN LAMB FILO PIE | TESCO REAL FOOD
Web Preheat the oven to gas 5, 190°C, fan 170°C. Heat the oil in a large pan and gently fry the onion until softened. Add the lamb and cook for 5 mins until browned, breaking up any clumps. Stir in the spices and cook for 1 min, …
From realfood.tesco.com
From realfood.tesco.com
MOROCCAN-INSPIRED VEGETABLE FILO PIE - CO-OP - CO-OP …
Web Fry the onion, garlic, ginger, sweet potato, pepper and aubergine for 10 mins until soft Stir in the shawarma seasoning and tomato purée, cook for 1 minute, then add the apricots, olives, lemon zest and juice, chick peas, …
From coop.co.uk
From coop.co.uk
FILO PASTRY RECIPES | BBC GOOD FOOD
Web Rice, feta and spinach make the filling for a savoury twist on the Moroccan dish M'hanncha - perfect for entertaining outdoors Samosa pie 30 ratings Cover spiced lamb mince, …
From bbcgoodfood.com
From bbcgoodfood.com
BEST PASTILLA RECIPE (SKILLET CHICKEN PIE) - THE MEDITERRANEAN DISH
Web Mar 4, 2022 In a large pan, heat 2 tablespoons extra virgin olive oil over medium-high heat. Add the chicken and sear until brown on both sides (about 5 minutes or so). …
From themediterraneandish.com
From themediterraneandish.com
MOROCCAN PASTILLA CHICKEN PIE RECIPE (WITH VIDEO) - MSN
Web Set aside. In a different mixing bowl, whisk together the ground almond mixture, 2 tablespoon of cinnamon, salt, za'atar or ras el hanout and Aleppo pepper. Set aside. To …
From msn.com
From msn.com
MOROCCAN FETA & CHICKPEA FILO PIE BY PUREETY
Web Add the garlic and carrots and cook for a further 4 mins on a medium to high heat. Add the Puréety Moroccan seasoning and stir into the pan. Now pour in the water, chopped …
From pureety.com
From pureety.com
MOROCCAN PIE RECIPE | YUMMLY
Web Bake time for this Moroccan Pie is 15 to 20 minutes. Ingredients US| METRIC 4 SERVINGS 9 oz. butter 1.5 kilograms chicken thighs (1 1/2 kl.) 2 onions (chopped) 3 …
From yummly.com
From yummly.com
MOROCCAN CHICKPEA FILO PIE RECIPE | HELLOFRESH
Web Utensils • Baking Paper • Large Frying Pan • Baking Dish Instructions 1 • Preheat oven to 220ºC/200ºC fan-forced. • Cut parsnip and carrot into bite-sized chunks. Slice onion into …
From hellofresh.co.nz
From hellofresh.co.nz
MOROCCAN FILO PIE - GOOD HOUSEKEEPING
Web Oct 23, 2009 Directions Step 1 Heat 1tbsp oil in a large pan over a low heat. Gently fry the onion and spice for 10min Step 2 Add the spinach with a splash of water and cover. …
From goodhousekeeping.com
From goodhousekeeping.com
VEGETARIAN MOROCCAN PHYLLO POT PIE RECIPE • I LOVE FOODIES
Web Preheat the oven to 200°C. Brush the sheets of phyllo pastry lightly with olive oil and arrange them on top of each other in an overlapping stack. Place the cooled filling in the …
From ilovefoodies.com
From ilovefoodies.com
MOROCCAN TURKEY FILO PIE - EASY PEASY FOODIE
Web Filling. Place the olive oil and sliced onion in a wide, deep pan and fry gently, with the lid on for 5 minutes until softened but not browned. Add the garlic, chilli, black pepper and …
From easypeasyfoodie.com
From easypeasyfoodie.com
MOROCCAN FILO PIE - HEART UK
Web Add the chickpeas, apricots and tomato. Add the spinach, stir it into the mixture and allow to wilt down. Take the mixture off the heat while you prepare the filo pastry. Preheat oven …
From heartuk.org.uk
From heartuk.org.uk
HELLOFRESH.COM
MOROCCAN TURKEY PHYLLO PIE | READER'S DIGEST CANADA
Web Add the garlic, chile, Moroccan spice blend, lemon zest and turkey meat and cook for 2 minutes. Stir in the prunes, olives, stock, lemon juice and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes.
From readersdigest.ca
From readersdigest.ca
TASTY PASTRY: MOROCCAN CHICKEN PASTILLA FILO PIE - DAILY MAIL
Web Aug 2, 2019 8 sheets of filo pastry. 50g (1¾oz) flaked almonds (optional) Heat the oil and sauté the onions until really soft and sweet, about 10 minutes. Push to the side of the …
From dailymail.co.uk
From dailymail.co.uk
SIMPLE CHICKEN PASTILLA (MOROCCAN PIE) | GORDON RAMSAY
Web Simple Chicken Pastilla (Moroccan Pie) | Gordon Ramsay Gordon Ramsay 19.7M subscribers Subscribe 12K Share 1M views 8 years ago #GordonRamsay #Cooking …
From youtube.com
From youtube.com
You'll also love