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
SAVOURY MOROCCAN PIE
In Morocco, this dish is known as Pastilla and is traditionally made with pigeon meat but chicken works equally well. The flaky layers of pastry, tender meat and sugar-cinnamon topping make a delightful combination. If you want to make this for a dinner party, just prepare it ahead of time, then freeze until a few hours before you need to serve it.
Provided by Sackville
Categories Chicken
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- About 2 hours before starting, remove the phyllo from the freezer but keep tightly covered.
- Salt and pepper the chicken.
- Brown in its own juices in a heavy skillet.
- Remove to a plate.
- Add the onions and parsley to the skillet.
- Sauté in 2 tbsp vegetable oil or margarine until golden, stirring frequently.
- Return chicken to the skillet and add coriander, turmeric, 1 teaspoon cinnamon, ginger, saffron in water, allspice, and 2 cups water or more if you think it is needed.
- Bring to a slow boil.
- Cover and simmer about 45 minutes, or until the chicken is done.
- Meanwhile, sauté the almonds in 4 tbsp oil until brown.
- Remove to dry on paper towels.
- When cool and dry, chop coarsely and combine with the sugar and the remaining 1/4 teaspoon cinnamon.
- If you are going to cook the pastilla immediately, preheat oven to 375°F.
- When chicken is done, remove from pot and let cool.
- If you wish, skim off some of the fat from the sauce and leave sauce over small flame to reduce the stock to about 1 1/2 cups.
- When the chicken is cool, debone it and, using your fingers, break it into small chunks, about 1/4 inch each.
- Place on a plate.
- When the sauce is reduced, slowly add the beaten eggs and stir for a minute or two until eggs become custard like.
- Do not let the sauce become too dry.
- You can assemble the pie several ways, using either a round quiche pan or a 9x13-inch dish.
- Brush oil on the bottom of either pan you use.
- For the rectangular method, place 1 phyllo sheet in the pan and brush with oil.
- Repeat with 5 more sheets.
- Over them, spread 1/2 the nuts, 1/2 the egg mixture, all the chicken the remaining egg mixture, and the remaining nuts.
- Cover with 5-6 sheets of phyllo, again brushing with oil each time.
- Fold over any loose ends and brush the tops with oil.
- Take a last leaf of phyllo, fold under so that it neatly covers the pie, and brush with oil. (You can also layer the phyllo between the different foods).
- For the circular method, place one sheet of phyllo in the middle of the quiche pan.
- Brush with oil and then repeat with 5 more phyllo sheets, moving the pan a bit so that the phyllo fans the entire pan.
- Fold 2 pieces of phyllo and place in center.
- In a circle 9 inches in diameter, sprinkle 1/2 the almonds on top, then 1/2 the egg mixture, all the chicken, the remaining egg mixture and finally the remaining almonds.
- Cover with the extended edges of the 6 phyllo sheets, brushing the edges first.
- Seal down, then place 2 more sheets of phyllo on top.
- Fold over and seal underneath, so that an enclosed circular crust is formed.
- Bake the pie 30-45 minutes, until top is evenly browned.
- When ready to serve, sprinkle the top with confectioners' sugar and cinnamon, almonds, or both, in crisscross fashion over the entire pastilla.
- If preparing in advance, make up the pie, then layer with aluminum foil and freeze.
- Remove a few hours before cooking and cook as normal.
- You may need to bake it a bit longer.
Nutrition Facts : Calories 1831.8, Fat 144.8, SaturatedFat 23.5, Cholesterol 578.2, Sodium 591.6, Carbohydrate 64.6, Fiber 12.2, Sugar 15.2, Protein 75.8
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
LEFTOVER MOROCCAN MEAT PIE
Don't know what to do with your leftover shredded beef, pork, or chicken? Check out this really easy recipe with a Moroccan flare.
Provided by ArmyWO
Categories Main Dish Recipes Savory Pie Recipes Meat Pie Recipes
Time 1h10m
Yield 4
Number Of Ingredients 17
Steps:
- Put sweet potato into a saucepan with enough water to cover completely; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes; drain.
- Preheat oven to 400 degrees F (200 degrees C).
- Combine water, onion, and garlic in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer until onion softens, about 5 minutes.
- Stir gravy mix, cumin, cinnamon, curry powder, ginger, black pepper, turmeric, and salt into the water; add leftover pot roast, sweet potatoes, peas, and corn. Cook the mixture, stirring occasionally, until heated through, about 5 minutes; pour into the frozen pie crust. Sprinkle feta cheese over the filling.
- Bake in preheated oven until crust is golden brown around edges, about 25 minutes.
Nutrition Facts : Calories 569.2 calories, Carbohydrate 49.2 g, Cholesterol 65.1 mg, Fat 31.6 g, Fiber 6 g, Protein 22.6 g, SaturatedFat 11.4 g, Sodium 1159.3 mg, Sugar 6 g
MOROCCAN SPICED PIE
This Moroccan Vegetarian pie is delicious. Perfect for a special occasion or when you want to treat your family and friends. From the BBC.
Provided by Daydream
Categories Savory Pies
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 27
Steps:
- First, make the harissa yoghurt sauce. Mix the yoghurt and the milk together to make a thin sauce. Stir in the mint and cilantro and season to taste with salt and pepper. Lightly stir in the harissa paste, and set the sauce aside.
- Preheat oven to 200°C (390°F).
- Heat a small skillet over medium heat and dry-roast the coriander and cumin seeds, taking care not to burn them. Grind them coarsely with a mortar and pestle or an electric spice grinder, then transfer to a small bowl. Mix in the paprika, cinnamon, 1/2 teaspoon salt and 4 tablespoons of the olive oil.
- Place the winter squash in a roasting tin, then pour over the spiced oil and toss well to ensure each piece of squash is coated with the oil. Roast for 20 minutes in the pre-heated oven, then set aside.
- Meanwhile, heat 2 tablespoons of the olive oil in a skillet, then add the shallots and cook, stirring, until they start to brown. Stir in the chopped ginger and 3 1/2 oz each of the almonds and pistachios, reserving the remainder. When the nuts are golden brown, add the craisins, 2 tablespoons of honey, and the spinach. When the spinach wilts, remove the skillet from the heat and stir in the roasted winter squash. Set aside.
- Process the chickpeas, garlic, cumin, the remaining oil, lemon juice, 2 tablespoons of water, and salt and pepper to taste, in a processor or with a stick blender. Stir in the chopped cilantro.
- Melt the butter in a small pan. Place a loose-bottomed 11 inch quiche tin on a baking sheet and brush with some butter. Keeping the phyllo covered with a damp cloth so it doesn't dry out, lay one sheet over half of the tin so that it hangs over the edge by about 4 inches. Lay another sheet on the other side, so it overlaps the first in the centre and hangs over the opposite edge. Brush with butter. Lay two more phyllo sheets in the opposite direction in the same way and brush with more butter. Build up two more layers in this way, so there is a total of eight sheets of phyllo.
- Pile half the squash mixture in the centre of the pastry. Cover with the chickpea mixture, then top with the rest of the squash mixture.
- One at a time, bring the edge of each phyllo sheet up to the centre to cover the filling, creating voluptuous folds as you go. Brush carefully with more butter.
- Bake the pie for 30-35 minutes, until crisp and golden. Cover loosely with foil if browning, too quickly, near the end of cooking time.
- Just before the pie is ready, reheat any remaining butter, in the pan, add the remainder of the nuts and saute until golden. Spoon in the remainder of the honey and, when it melts, remove from heat and pour over the pie.
- Serve with harissa yoghurt sauce and lemon wedges, and a large tossed green salad.
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PASTILLA (AKA B'STILLA OR BISTEEYA) - MOROCCAN CHICKEN PIE
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.
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- Start the filling. Heat 1 tablespoon of the olive oil in a large pan over a medium heat. When hot, add the diced chicken and cook for 15 minutes, until cooked through.
- While the chicken is cooling, start the pastry. Sift the flour, semolina, salt, lemon juice and olive oil in a bowl and mix well. Make a well in the centre and add 250ml of water.
- Bring a large pan of water to the boil, then reduce to a simmer. Place the large, non-stick flatbread pan on top of the pan of water. Pour a little vegetable oil onto the surface and spread with kitchen paper.
- Using a 5cm pastry brush and working from the outside edge of the pan, paint the batter thinly in circles, until the whole pan is covered in a thin layer of batter.
- Lift the brick off the pan (it should be as thin as filo pastry and have no holes) and lay it on a sheet of kitchen paper. Lightly brush the surface with vegetable oil and place another sheet of kitchen paper over the top to prevent it drying out.
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