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B'stilla (Moroccan chicken pie)
B'stilla (Moroccan chicken pie)
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Prep Time:
20 minutes
Cook Time:
43 minutes
Total Time:
63 minutes
Savor the exotic Moroccan flavors hidden inside these crispy chicken pies with filo pastry.
Ingredients:
  • 75g icing sugar
  • 80g unsalted butter, melted
  • 1 onion, finely chopped
  • 1 barbecue chicken, skin and bones discarded, meat shredded
  • 250.00 ml chopped flat-leaf parsley leaves
  • 125.00 ml chopped coriander leaves
  • 2.50 gm ground cinnamon, plus extra to dust
  • 100g slivered almonds, toasted, chopped
  • 3 eggs, lightly beaten
  • 8 sheets fresh filo pastry
Instructions:
  • Preheat your oven to 180C and generously grease a 22cm loose-bottomed cake pan or four 1-cup (250ml) metal pie dishes.
  • In a frypan over medium heat, sizzle 2 tablespoons of glorious melted butter. Toss in the fragrant onion and sauté until soft, stirring for 2-3 minutes. Combine the chicken, herbs, cinnamon, and crunchy almonds into the mix. Season perfectly and take off the heat.
  • Combine the eggs and sugar in a bowl, whisk until well blended, then gently fold in the chicken mixture. Allow it to cool for a bit.
  • Place a damp tea towel over the filo to keep it moist. Brush a sheet of filo with butter and layer it in a pan, leaving some to hang over the edges. Rotate the pan as you repeat the process until it's fully covered. If using small dishes, fold the pastry in half and use 2 sheets for each dish. Spoon the chicken mixture into the pan, then fold the overhanging pastry over the filling and brush with the remaining butter.
  • Loosely cover the pie with foil and bake for 20 minutes. Uncover and bake for an additional 10-15 minutes until the pastry is golden brown. Allow it to rest for 10 minutes before serving.
  • Sprinkle with additional sugar and cinnamon, then pair with jam and a fresh green salad.

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