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DutchBASTILLA (MOROCCAN CHICKEN PIE)

1 serving of a delicious chicken pie, filled with almonds, onions, chicken, egg and parsley. This Bastilla is a Moroccan dish prepared by the Happy Chief Cook.

1 serving of a delicious chicken pie, filled with almonds, onions, chicken, egg and parsley. This Bastilla is a Moroccan dish prepared by the Happy Chief Cook.

A delicious stuffed chicken pie.
Originally from Spain (where it was made with pigeons) and then blown over to Morocco where pigeons were less and therefore became the main ingredient changed in chicken.
There are many different ways to make it.
This is my version.

Servings: 4 to 6.
Preparation time: 1.5 to 2 hours.

Ingredients:

500 grams chicken fillet,
chicken spices,
1 onion (finely chopped),
1 tomato (in very thin slices),
1 clove finely chopped garlic,
4-season pepper,
sea salt,
8 grams parsley,
oil,
4 eggs (hard boiled),
500 g onions (half in small rings of 1 centimeters wide),
2 slices filo pastry,
200 grams almonds,
cinnamon,
powdered sugar,
3 slices of puff pastry from the supermarket (pack with ten slices).

Predirections:

Get the puff pastry one day in advance out of the freezer!

Directions:

Clean the chicken fillet.
Put some oil in the pan with sea salt and fry the chicken coloring light brown.
Put the garlic and 4-season pepper there and then the chopped onion and tomato.
Fry it for 1 minute and add the chicken spices and a full glass of water (depends how much chicken there is).
When the chicken is cooked, let it cool and then cut it into pieces (or if you have whole pieces of chicken, cut the meat off the bone and cut it into small pieces).

Boil the almonds in a pan of water.
Then you take the skins of it and bake them in a dry frying pan.
Cool slightly and then milling, not too fine nor too coarse!

Cook the eggs until they are hard and then chop them into small pieces.
Wash and chop the parsley finely and then mix with the eggs.

The onion you peel and chop you into rings or better yet into strips.
Then bake them in a frying pan with a little oil.

The actual work:

You do only two thin sheets of filo pastry in the oven dish.
Then a little cinnamon and powdered sugar in it.
Then you put the almonds on top and then the onions, the chicken and the eggs with the parsley.
You end up with a layer of puff pastry.

You can put the puff pastry from the supermarket on top (these are a little thicker and are small squares, but nicely light).

You can finally end with a little cinnamon and powdered sugar over it, and that makes it complete.

Bake the dish 30-40 minutes in an oven of 175 ° Celsius (hot air oven at 160 ° Celsius).

The filling of the bastilla in seven steps:

Step 1. The filo pastry sprinkled with cinnamon and powdered sugar.
Step 1. The filo pastry sprinkled with cinnamon and powdered sugar.

Step 2. Add the almonds.
Step 2. Add the almonds.

Step 3. Add the onions.
Step 3. Add the onions.

Step 4. Add the chopped chicken.
Step 4. Add the chopped chicken.

Step 5. Add the egg mixture.
Step 5. Add the egg mixture.

Step 6. The cover with puff pastry.
Step 6. The cover with puff pastry.

Step 7. Again sprinkle with cinnamon and powdered sugar.
Step 7. Again sprinkle with cinnamon and powdered sugar.

Then the bastilla goes in a preheated oven.

Just from the oven. A delicious chicken pie, filled with almonds, onions, chicken, egg and parsley.

The Bastilla is just out of the oven.

Tip:

The remainder of the marinade can also be used for the filling of the bastilla.
Remove as much as possible moisture.

Enjoy!

Prepared by the Happy Chief Cook. Added January 12, 2010.