MOROCCAN SPICED PIE
This Moroccan Vegetarian pie is delicious. Perfect for a special occasion or when you want to treat your family and friends. From the BBC.
Provided by Daydream
Categories Savory Pies
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 27
Steps:
- First, make the harissa yoghurt sauce. Mix the yoghurt and the milk together to make a thin sauce. Stir in the mint and cilantro and season to taste with salt and pepper. Lightly stir in the harissa paste, and set the sauce aside.
- Preheat oven to 200°C (390°F).
- Heat a small skillet over medium heat and dry-roast the coriander and cumin seeds, taking care not to burn them. Grind them coarsely with a mortar and pestle or an electric spice grinder, then transfer to a small bowl. Mix in the paprika, cinnamon, 1/2 teaspoon salt and 4 tablespoons of the olive oil.
- Place the winter squash in a roasting tin, then pour over the spiced oil and toss well to ensure each piece of squash is coated with the oil. Roast for 20 minutes in the pre-heated oven, then set aside.
- Meanwhile, heat 2 tablespoons of the olive oil in a skillet, then add the shallots and cook, stirring, until they start to brown. Stir in the chopped ginger and 3 1/2 oz each of the almonds and pistachios, reserving the remainder. When the nuts are golden brown, add the craisins, 2 tablespoons of honey, and the spinach. When the spinach wilts, remove the skillet from the heat and stir in the roasted winter squash. Set aside.
- Process the chickpeas, garlic, cumin, the remaining oil, lemon juice, 2 tablespoons of water, and salt and pepper to taste, in a processor or with a stick blender. Stir in the chopped cilantro.
- Melt the butter in a small pan. Place a loose-bottomed 11 inch quiche tin on a baking sheet and brush with some butter. Keeping the phyllo covered with a damp cloth so it doesn't dry out, lay one sheet over half of the tin so that it hangs over the edge by about 4 inches. Lay another sheet on the other side, so it overlaps the first in the centre and hangs over the opposite edge. Brush with butter. Lay two more phyllo sheets in the opposite direction in the same way and brush with more butter. Build up two more layers in this way, so there is a total of eight sheets of phyllo.
- Pile half the squash mixture in the centre of the pastry. Cover with the chickpea mixture, then top with the rest of the squash mixture.
- One at a time, bring the edge of each phyllo sheet up to the centre to cover the filling, creating voluptuous folds as you go. Brush carefully with more butter.
- Bake the pie for 30-35 minutes, until crisp and golden. Cover loosely with foil if browning, too quickly, near the end of cooking time.
- Just before the pie is ready, reheat any remaining butter, in the pan, add the remainder of the nuts and saute until golden. Spoon in the remainder of the honey and, when it melts, remove from heat and pour over the pie.
- Serve with harissa yoghurt sauce and lemon wedges, and a large tossed green salad.
SAVOURY MOROCCAN PIE
In Morocco, this dish is known as Pastilla and is traditionally made with pigeon meat but chicken works equally well. The flaky layers of pastry, tender meat and sugar-cinnamon topping make a delightful combination. If you want to make this for a dinner party, just prepare it ahead of time, then freeze until a few hours before you need to serve it.
Provided by Sackville
Categories Chicken
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- About 2 hours before starting, remove the phyllo from the freezer but keep tightly covered.
- Salt and pepper the chicken.
- Brown in its own juices in a heavy skillet.
- Remove to a plate.
- Add the onions and parsley to the skillet.
- Sauté in 2 tbsp vegetable oil or margarine until golden, stirring frequently.
- Return chicken to the skillet and add coriander, turmeric, 1 teaspoon cinnamon, ginger, saffron in water, allspice, and 2 cups water or more if you think it is needed.
- Bring to a slow boil.
- Cover and simmer about 45 minutes, or until the chicken is done.
- Meanwhile, sauté the almonds in 4 tbsp oil until brown.
- Remove to dry on paper towels.
- When cool and dry, chop coarsely and combine with the sugar and the remaining 1/4 teaspoon cinnamon.
- If you are going to cook the pastilla immediately, preheat oven to 375°F.
- When chicken is done, remove from pot and let cool.
- If you wish, skim off some of the fat from the sauce and leave sauce over small flame to reduce the stock to about 1 1/2 cups.
- When the chicken is cool, debone it and, using your fingers, break it into small chunks, about 1/4 inch each.
- Place on a plate.
- When the sauce is reduced, slowly add the beaten eggs and stir for a minute or two until eggs become custard like.
- Do not let the sauce become too dry.
- You can assemble the pie several ways, using either a round quiche pan or a 9x13-inch dish.
- Brush oil on the bottom of either pan you use.
- For the rectangular method, place 1 phyllo sheet in the pan and brush with oil.
- Repeat with 5 more sheets.
- Over them, spread 1/2 the nuts, 1/2 the egg mixture, all the chicken the remaining egg mixture, and the remaining nuts.
- Cover with 5-6 sheets of phyllo, again brushing with oil each time.
- Fold over any loose ends and brush the tops with oil.
- Take a last leaf of phyllo, fold under so that it neatly covers the pie, and brush with oil. (You can also layer the phyllo between the different foods).
- For the circular method, place one sheet of phyllo in the middle of the quiche pan.
- Brush with oil and then repeat with 5 more phyllo sheets, moving the pan a bit so that the phyllo fans the entire pan.
- Fold 2 pieces of phyllo and place in center.
- In a circle 9 inches in diameter, sprinkle 1/2 the almonds on top, then 1/2 the egg mixture, all the chicken, the remaining egg mixture and finally the remaining almonds.
- Cover with the extended edges of the 6 phyllo sheets, brushing the edges first.
- Seal down, then place 2 more sheets of phyllo on top.
- Fold over and seal underneath, so that an enclosed circular crust is formed.
- Bake the pie 30-45 minutes, until top is evenly browned.
- When ready to serve, sprinkle the top with confectioners' sugar and cinnamon, almonds, or both, in crisscross fashion over the entire pastilla.
- If preparing in advance, make up the pie, then layer with aluminum foil and freeze.
- Remove a few hours before cooking and cook as normal.
- You may need to bake it a bit longer.
Nutrition Facts : Calories 1831.8, Fat 144.8, SaturatedFat 23.5, Cholesterol 578.2, Sodium 591.6, Carbohydrate 64.6, Fiber 12.2, Sugar 15.2, Protein 75.8
MOROCCAN-STYLE CHICKEN PIE
B'stilla, a traditional Moroccan recipe, was the inspiration for this savory pie. The dish consists of a spiced chicken filling sandwiched between layers of crisp phyllo pastry.
Provided by Jeanne Thiel Kelley
Categories Food Processor Chicken Bake Sauté High Fiber Father's Day Dinner Raisin Almond Winter Cinnamon Phyllo/Puff Pastry Dough Butter Bon Appétit Peanut Free Soy Free
Yield 4-6 servings
Number Of Ingredients 20
Steps:
- For filling:
- Heat oil in heavy large skillet over medium heat. Add onion and sauté until tender, about 10 minutes. Mix in cinnamon, ginger, turmeric, and saffron; stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth; bring to simmer. Sprinkle chicken with salt; add to broth mixture. Gently simmer chicken uncovered until cooked through, reducing heat if necessary to prevent boiling, about 20 minutes. Stir in raisins. Set skillet aside until chicken is cool enough to handle.
- Transfer chicken to plate. Shred chicken coarsely and return to skillet. If sauce is thin, simmer over medium heat until sauce coats chicken thickly. Stir in cilantro and parsley. Season filling with salt and pepper. Cool filling completely. DO AHEAD: Can be made 2 days ahead. Cover; chill.
- For phyllo:
- Finely grind almonds, powdered sugar, 1/2 teaspoon coarse salt, and cinnamon in mini processor.
- Stack 10 phyllo sheets on work surface. Invert 9-inch glass pie dish onto stack. Cut around dish through phyllo, making ten 10-inch rounds. Remove dish. Cover rounds with plastic wrap and damp kitchen towel.
- Brush same pie dish with melted butter. Place 1 phyllo round on work surface; brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo round, brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat stacking with 3 more phyllo rounds, butter, and almonds. Fit phyllo stack into prepared pie dish. Brush with butter. Spoon filling evenly over. Place 1 phyllo round on work surface. Brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo round, brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat with 2 phyllo rounds, butter, and almonds. Place stack atop filling; top with remaining phyllo round. Tuck in edges. Drizzle more butter over top. Cut 4 slits through top phyllo stack to allow steam to escape. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
- Preheat oven to 375°F. Place pie on rimmed baking sheet. Bake uncovered until phyllo is golden and filling is heated through, about 40 minutes. Cool 15 minutes. Cut into wedges.
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MOROCCAN-STYLE CHICKEN PIE RECIPE | BON APPéTIT
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- Heat oil in heavy large skillet over medium heat. Add onion and sauté until tender, about 10 minutes. Mix in cinnamon, ginger, turmeric, and saffron; stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth; bring to simmer. Sprinkle chicken with salt; add to broth mixture. Gently simmer chicken uncovered until cooked through, reducing heat if necessary to prevent boiling, about 20 minutes. Stir in raisins. Set skillet aside until chicken is cool enough to handle.
- Transfer chicken to plate. Shred chicken coarsely and return to skillet. If sauce is thin, simmer over medium heat until sauce coats chicken thickly. Stir in cilantro and parsley. Season filling with salt and pepper. Cool filling completely. DO AHEAD Can be made 2 days ahead. Cover; chill.
- Finely grind almonds, powdered sugar, 1/2 teaspoon coarse salt, and cinnamon in mini processor.
- Stack 10 phyllo sheets on work surface. Invert 9-inch glass pie dish onto stack. Cut around dish through phyllo, making ten 10-inch rounds. Remove dish. Cover rounds with plastic wrap and damp kitchen towel.
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- Start the filling. Heat 1 tablespoon of the olive oil in a large pan over a medium heat. When hot, add the diced chicken and cook for 15 minutes, until cooked through.
- While the chicken is cooling, start the pastry. Sift the flour, semolina, salt, lemon juice and olive oil in a bowl and mix well. Make a well in the centre and add 250ml of water.
- Bring a large pan of water to the boil, then reduce to a simmer. Place the large, non-stick flatbread pan on top of the pan of water. Pour a little vegetable oil onto the surface and spread with kitchen paper.
- Using a 5cm pastry brush and working from the outside edge of the pan, paint the batter thinly in circles, until the whole pan is covered in a thin layer of batter.
- Lift the brick off the pan (it should be as thin as filo pastry and have no holes) and lay it on a sheet of kitchen paper. Lightly brush the surface with vegetable oil and place another sheet of kitchen paper over the top to prevent it drying out.
- Heat the oven to 220°C/200°C fan/425°F/Gas 7. Tip the butternut and sweet potato onto a roasting tray. Drizzle with 2 tablespoons of the olive oil and sprinkle over the ras el hanout and salt.
- Heat the remaining 2 tablespoons of olive oil in a deep-sided frying pan or large saucepan and add the onions and garlic. Cook on a low heat for 5 minutes, until starting to soften, then add the harissa paste, fennel seeds, cumin seeds, ginger and cinnamon.
- Crumble in the stock cube, then pour in 250ml of water and cook, stirring for 4–5 minutes, until the sauce has reduced to almost nothing and the mixture is sticky.
- Lay one sheet of brick in the prepared tin, so that one edge sits in the middle of the tin and the opposite edge is overhanging the tin. Continue lining the tin with another 7 sheets of brick, overlapping each other around the inside of the tin and overhanging the edge.
- Spoon the filling into the tin, then fold over the overhanging brick, scrunching up over the filling and giving the brick some texture. Don’t worry if the brick doesn’t cover the filling.
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- Grease cake tin. Line with 4 sheets of phyllo crossed over one another, brush melted butter on to each sheet before laying it down. Add half the chicken mixture. Then add 4 more sheets of phyllo, each layer brushed with melted butter. Add remaining chicken mixture. Top with 2 sheets of phyllo, again brushed with melted butter. Fold sides in to close the pie, brush with butter.
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- The filling. Heat 2 1/2 tablespoons oil in a large saucepan and cook onions over a low heat, stirring occasionally, until they are soft and just begin to color.
- Meanwhile, in a skillet, fry the almonds, using the remaining 1/2 tablespoon oil, until lightly golden. Drain on paper towels and chop coarsely.
- When the onions are cooked, add the ginger, cinnamon and the chicken. Season with salt and pepper. Cook, stirring occasionally, until the onions are pale gold, for about 15-20 minutes. Add the cilantro and mix everything together.
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