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Pastilla
Moroccan Pigeon Pie
A traditional Moroccan sweet and savory pie, featuring tender shredded pigeon (or chicken) and a rich almond-egg filling encased in delicate, flaky warqa (or phyllo) pastry, dusted with powdered sugar and cinnamon. Traditionally made with pigeon, chicken is a common substitute. This dish is a centerpiece for celebrations.
🧂 Ingrédients
- 1 kg Whole pigeon(Alternatively, use 1 kg bone-in chicken pieces (thighs and legs recommended))
- 20 sheets Warqa pastry sheets(If unavailable, use 20 sheets of standard phyllo dough, thawed according to package directions. Keep covered with a damp cloth to prevent drying.)
- 200 g Blanched almonds(Fry until golden, drain, cool, and finely grind. Reserve some whole almonds for garnish if desired.)
- 8 Large eggs(Beaten)
- 2 Large yellow onions(Finely chopped)
- 2 tbsp Ground cinnamon(Divided use)
- 100 g Powdered sugar(For dusting)
- 150 g Unsalted butter(Melted)
- 1 cup Fresh parsley(Finely chopped)
- 1 pinch Saffron threads(Crumbled and steeped in 2 tbsp warm water)
- 1 tsp Ginger(Ground)
- 1 tsp Turmeric
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cups Water
👨🍳 Instructions
- 1
Prepare the Pigeon/Chicken: If using pigeon, clean and quarter it. If using chicken, cut into large pieces. In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of the melted butter over medium-high heat. Brown the pigeon or chicken pieces on all sides until golden. Remove the meat and set aside. Add the chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes. Return the meat to the pot. Add the ground ginger, turmeric, salt, 1 tbsp of cinnamon, black pepper, saffron (with its steeping water), and 2 cups of water. Bring to a simmer, then reduce heat to low, cover, and cook gently for about 1.5 to 2 hours, or until the meat is very tender and falling off the bone. Skim off any excess fat from the surface of the braising liquid. Carefully remove the meat from the pot, let it cool slightly, then shred it, discarding bones and skin. Strain the braising liquid into a clean saucepan, reserving about 1.5 cups of the flavorful liquid.
⏱️ 2 hours - 2
Prepare the Egg and Meat Mixture: In the saucepan with the reserved braising liquid, bring it to a gentle simmer over medium heat. Gradually whisk in the beaten eggs, stirring constantly as if making scrambled eggs, until the mixture thickens and becomes creamy but not dry. Stir in the chopped parsley and the remaining 1 tbsp of cinnamon. Remove from heat. In a large bowl, combine the shredded meat with the thickened egg mixture. Mix well to ensure the meat is evenly coated. Taste and adjust seasoning if necessary.
⏱️ 15 minutes - 3
Assemble the Pastilla: Preheat your oven to 180°C (350°F). Lightly grease a 24-26 cm (9-10 inch) round pie dish or springform pan. Take one sheet of warqa or phyllo pastry, brush it generously with melted butter, and carefully lay it in the prepared dish, allowing the edges to overhang. Repeat this process with about 10-12 sheets, overlapping them slightly and brushing each with butter, ensuring the entire base and sides of the dish are covered and the pastry extends well over the edges. Spoon the shredded meat and egg mixture evenly into the pastry-lined dish. Sprinkle the ground fried almonds evenly over the meat filling. Fold the overhanging pastry edges inwards over the filling, brushing with butter. Layer the remaining 8-10 sheets of warqa or phyllo pastry on top, brushing each sheet generously with melted butter. Tuck the edges neatly underneath, creating a smooth top surface. Brush the entire top generously with butter.
⏱️ 30 minutes - 4
Bake and Finish: Place the assembled pastilla on a baking sheet (to catch any drips). Bake in the preheated oven at 180°C (350°F) for 30-40 minutes, or until the pastry is deeply golden brown and crisp. If the top starts to brown too quickly, you can loosely tent it with aluminum foil. Once baked, carefully remove from the oven and let it rest in the dish for about 10-15 minutes. Invert the pastilla onto a serving platter. Generously dust the top with powdered sugar and then sprinkle with additional cinnamon. Serve warm.
⏱️ 40 minutes
💡 Conseils de pro
- ✓The sweet and savory flavor profile is a hallmark of this dish and is intentional.
- ✓Pastilla is traditionally served as a starter or appetizer, not as a dessert, despite the sugar dusting.
- ✓This rich and flavorful pie is a celebratory dish, often prepared for special occasions and feasts.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Seafood Pastilla: Substitute pigeon/chicken with a mixture of cooked shrimp, scallops, and white fish, seasoned appropriately.
- Individual Pastillas: Use smaller pastry sheets or cut larger ones to create individual-sized pies for easier serving.