Pastilla (Chicken Pie)
Dinner · Moroccan · Ready in 60 min · Serves 2
Crispy phyllo pastry filled with shredded chicken, almonds, and warm spices. A sweet and savoury Moroccan delicacy.
Per serving
- Calories
- 400
- Protein
- 20 g
- Carbs
- 38 g
- Fat
- 18 g
- Fibre
- 2 g
Vitamins and minerals, % of a day’s needs
- Iron26%
- Vitamin D6%
- B1236%
- Zinc41%
- Magnesium33%
- Omega-321%
- Folate17%
- Calcium15%
- Potassium21%
- Vitamin C5%
- Vitamin A46%
- Riboflavin69%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 250 g Shredded cooked chicken
- 6 Phyllo pastry sheets
- 60 g Sliced almonds
- 1 whole Onion
- 2 whole Eggs
- 0.5 tsp Ground cinnamon
- 4 tbsp Ghee (or butter)
- 20 g Fresh cilantro
Method
- 1
Dice onion finely. Beat eggs in a bowl. In a skillet, sauté onion in 1 tbsp ghee until soft. Add chicken, cilantro, and cinnamon.
- 2
Slowly pour beaten eggs into the chicken mixture while stirring constantly. Cook until eggs are set, about 2-3 minutes. Let cool slightly.
- 3
In a small pan, lightly toast sliced almonds over medium heat for 2-3 minutes until fragrant. Set aside.
- 4
Brush a phyllo sheet with melted ghee and place on baking sheet. Layer 3 more sheets, brushing each with ghee. Spread chicken filling on top, sprinkle almonds, then top with remaining phyllo sheets brushed with ghee. Bake at 180°C (350°F) for 25-30 minutes until golden.
