Pastilla Moroccan Pigeon Pie
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.
A spectacular sweet-savory Moroccan pastry pie filled with spiced meat, eggs, and cinnamon almonds.
Nutrition per serving
Ingredients
Filling
Pastry
Almond Layer
Spices
Sweetener
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.