Pastilla or bastilla is one of the most unusual meat pies in the world, harmoniously combining salty and sweet flavors in a thin crunchy dough wrapper. Traditionally, it was made from the backs of young pigeons, but now it is increasingly cooked with chicken. Also put ground almonds, cinnamon, thick custard from eggs and herbs in the pastille. This extraordinarily sophisticated dish is an indispensable dish at Moroccan weddings.
It is necessary
- Portion pastilla
- - 500 grams of chicken thighs;
- - 500 grams of sliced onions;
- - 1 bunch of parsley;
- - 1 teaspoon of olive oil;
- - 2 sticks of cinnamon;
- - ½ teaspoon of ground black pepper;
- - 1 teaspoon of ground ginger;
- - a pinch of saffron;
- - 1 teaspoon of salt;
- - glass of water;
- - 3 chicken eggs;
- - 1 tablespoon of liquid honey;
- - 400 grams of peeled roasted almonds;
- - 1 teaspoon of orange water;
- - 16 sheets of filo dough;
- - 100 grams of melted butter;
- - icing sugar and cinnamon for serving.
Instructions
Step 1
Heat oil in a heavy-bottomed saucepan or bottom of tagine. Add chopped onion, parsley and spices. Sauté for 10 minutes, until the onions are translucent. Place chicken on top, add water and simmer for about 45 minutes. There should be enough water so that it covers the meat and then it turns out a thick, aromatic sauce.
Step 2
Remove the chicken from the sauce. Remove the meat from the bones and disassemble into small pieces. Add honey to the remaining sauce and heat, stirring occasionally. After five minutes, add the beaten eggs, stir well and wait until a thick cream is obtained.
Step 3
Grind the fried almonds in a blender, mix with orange water.
Step 4
Get ceramic custard tins. In Morocco, these pies are made from varg dough, a close relative of filo dough. The damp dough, drawn out to transparency, is quickly and repeatedly applied to a thin, hot frying pan until a thin and multilayered layer forms on it. This is the varg dough. Due to the way it is cooked, outside of Morocco it is also called "brick" dough. To cook varga, you need to have remarkable skill, so the easiest way is to replace it with ready-made filo dough. Brush one slab of dough with melted butter, cover with the other, and brush as well. Line them with molds. Repeat with the remaining tins and six sheets of dough.
Step 5
Mix the egg cream, almond paste and chicken into a single mixture. Divide into quarters and place in dough. Gather the filo in a circle, sealing the filling. Spread out the remaining 8 filo sheets, making sure to grease them with oil. Place the pastilla on every two bonded sheets of paper with the sealed side down. Seal the dough on top and place the patties on a baking sheet. Bake in an oven preheated at 140 ° C until the dough is golden and crispy. Take out the pastilles, dust with powdered sugar mixed with ground cinnamon. Serve immediately.
