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Recipepastilla
Moroccan Pastilla
i had this meat pie 11 years ago when i was in moroccan pastry shop. i have tried to figure out how to make it with utter failure several times before i finally found a recipe for a variation of it in one of my fiance's cookbooks and adapted it to my tastes. it takes a lot of work, but it is so worth it. it's helpful to have more than one person working on the various parts of this recipe at the same time if you don't want to have to wait 2 hours to eat it. every step produces a different ingredient to put together at the end. also, the food processor is your friend.
complex18 ingredients18 preparation steps
Ingredients
- phyllo dough
- chicken breasts
- onions
- salt
- fresh thyme
- water
- mushroom
- potato
- carrot
- green peas
- corn
- almonds
- brown sugar
- cinnamon
- ground ginger
- ground nutmeg
- butter
- eggs
Preparation
- 1the crust: if frozen , thaw out 1 / 2 pound philo dough in the refrigerator for at least 8 hours
- 2the meat filling: in a large pan , combine 4 chicken breasts
- 31 small onion
- 41 1 / 2 teaspoons salt , 1 teaspoons fresh thyme
- 5and 2 cups of water
- 6at this point , you could also add any vegetables you like such as mushrooms
- 7green peas , a potato
- 8a carrot
- 9kernels of corn
- 10etc
- 11bring to a boil and then simmer until the vegetables and meat are thoroughly cooked
- 12the nuts: preheat the oven to 350f
- 13place 1 cup almonds in a shallow baking pan
- 14bake , stirring occasionally until golden brown
- 15cool
- 16the spices: in a small bowl , mix 1 / 4 cup brown sugar , 2 teaspoons cinnamon , 1 / 2 teaspoons ground ginger , and 1 / 4 teaspoons ground nutmeg
- 17the onion mixture: in a large frying pan , cook 1 small onion , in 3 tablespoons butter or margarine until limp but not browned
- 18the other filling: in a medium bowl , whisk together 6 eggs