How to Make the Perfect Pastilla Moroccan Pigeon Pie
Moroccan · Hard · 100 min · 6 servings
Pastilla is one of the most extraordinary dishes in all of Moroccan cuisine, a flaky warqa pastry filled with spiced pigeon or chicken, eggs, and a sweet almond layer dusted with powdered sugar and cinnamon. The contrast of savory and sweet in every bite makes this dish an unforgettable experience.
Why this recipe works
This Pastilla Moroccan Pigeon Pie recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 100 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 520 calories with 28g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 600 g chicken thighs, boneless and shredded
- 8 sheets phyllo pastry
- 1 cup blanched almonds, toasted and roughly chopped
- 4 large eggs, beaten
- 2 tsp ground cinnamon, plus extra for dusting
- 3 tbsp powdered sugar, plus extra for dusting
Step by step instructions
Step 1: Cook and Season the Chicken Filling
Simmer the chicken in water with onion, saffron, ginger, salt, and pepper for 25 minutes until cooked through. Remove the chicken and shred it finely. Reduce the cooking liquid by half, then add the beaten eggs and scramble them gently into the sauce until just set. Mix in the shredded chicken.
Step 2: Prepare the Almond Layer
Combine the toasted chopped almonds with 2 tablespoons of powdered sugar and 1 teaspoon of cinnamon in a small bowl. Stir well to combine evenly. This sweet almond mixture forms the distinctive sweet layer that makes pastilla so unique.
Step 3: Assemble the Pastilla
Brush a round baking pan with melted butter and lay 4 overlapping sheets of phyllo, letting them hang over the edges. Add the chicken and egg filling in an even layer, then spread the almond mixture on top. Fold the overhanging pastry over the filling and layer the remaining phyllo sheets on top, tucking the edges underneath to seal.
Step 4: Bake and Garnish
Brush the top generously with melted butter and bake in a preheated oven at 190 degrees Celsius for 20 minutes until deeply golden and crisp. Remove from the oven and immediately dust with a generous lattice pattern of powdered sugar and ground cinnamon. Serve immediately while hot.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- chicken thighs → pigeon or squab for the truly traditional preparation
- phyllo pastry → brick pastry or warqa, the authentic Moroccan paper-thin pastry
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not reducing the cooking liquid enough before adding eggs resulting in a watery and soggy filling
- Failing to brush every phyllo layer with butter which causes the pastry to turn out dry and brittle
Nutrition facts
Per serving: 520 calories, 28g protein, 38g carbs, 30g fat, 4g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →