Moroccan pastilla
User Reviews
5
8 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
40 mins
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Total Time
1 hr
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Servings
6 or
-
Calories
463 kcal
-
Course
Main Course, Lunch
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Cuisine
Moroccan
Moroccan pastilla
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This variation on the traditional Moroccan pie, pastilla, is a great way to use leftovers.
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Ingredients
For the meat filling
- 2 tablespoon olive oil
- 1 onion large
- 2 cloves garlic crushed/finely grated
- ½ tablespoon ginger finely grated
- 1 lb chicken or turkey, cooked
- 1 teaspoon cinnamon
- ½ teaspoon Turmeric
- ¼ cup stock light
- 1 tablespoon honey
- 2 egg lightly beaten
- ¼ cup parsley approx, chopped
For the almond layer
- 3 oz ground almonds almond flour (3oz is a little under 1 cup)
- 1 tablespoon confectioners sugar icing sugar
- ½ teaspoon cinnamon
For pastry
- 4 heets filo pastry or warka, ideally - or more if smaller sheets
- 3 ½ tablespoon butter approx, melted
Instructions
- Warm the oil in a medium-large skillet over a medium heat and add the onion. Cook, stirring now and then, for a few minutes until the onion becomes translucent and is soft. Then add the ginger and garlic.
- Cook for another minute then add the chicken, cinnamon, turmeric and stock. Simmer, reducing the heat as necessary, until the liquid has almost gone then add the honey and eggs. Mix them through well and cook a minute then remove from the heat. Add the parsley, mix through and set aside.
- Mix together the almond flour, sugar and cinnamon for the almond layer and set aside.
- Preheat oven to 350F/180C.
- Lay a sheet of the pastry in the bottom of an approx 8in/20cm pie or tart dish. Brush all over with melted butter. Lay another piece of pastry on top at a 90 degree angle and brush again with butter. Repeat with the other two sheets of pastry and butter putting the pastry at different angles to be roughly even all sides.
- Put the meat filling in the middle of the pastry base and flatten out, spreading out to the sides. Top with the almond mix, spreading it evenly over the top. Fold over the pastry to cover the top and brush with a little more butter to hold the pastry in place. Bake for around 30 minutes until the top is golden.
- Sprinkle the top with a little confectioners sugar and cinnamon then serve. Best served warm but also works cold.
Nutrition Information
Show Details
Calories
463kcal
(23%)
Carbohydrates
18g
(6%)
Protein
25g
(50%)
Fat
33g
(51%)
Saturated Fat
9g
(45%)
Cholesterol
129mg
(43%)
Sodium
202mg
(8%)
Potassium
238mg
(5%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
560IU
(11%)
Vitamin C
5mg
(6%)
Calcium
74mg
(7%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 6or
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 18g | 6% |
| Protein | 25g | 50% |
| Fat | 33g | 51% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 129mg | 43% |
| Sodium | 202mg | 8% |
| Potassium | 238mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 560IU | 11% |
| Vitamin C | 5mg | 6% |
| Calcium | 74mg | 7% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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