Moroccan Pastilla Pie

Ingredients

• Vegetable Oil 5 fl oz
• "Petelinka Thigh Fillet" 30 oz
• Onion 20 oz
• Garlic 2 cloves
• Grated Ginger Root 1 tablespoon
• Cinnamon ½ spoons
• Turmeric ½ spoons
• Saffron a pinch
• Chicken Egg 4 pieces
• Almond 5 oz
• Parsley 0 oz
• Phyllo Dough 20 oz
• Butter 5 oz
• Salt to taste
• Ground Black Pepper to taste
• Powdered Sugar to taste

Step-by-Step Guide

Step 1

Heat some vegetable oil in a large skillet and sauté the chicken until golden brown on all sides, then remove it from the pan.

Step 2

Add a little more oil to the same saucepan.

Step 3

Add finely chopped onion and sauté, stirring, until softened. Then add minced garlic, parsley, ginger, turmeric, and saffron, and cook for a couple more minutes.

Step 4

Return the chicken to the onions, add 500 ml of water, season with salt and pepper, cover with a lid, and simmer for about half an hour.

Step 5

Remove the meat from the skillet again, and add the eggs to the onions. Cook over low heat, stirring actively, until the mixture becomes dry and crumbly.

Step 6

In a clean skillet, heat 100 ml of vegetable oil and fry the almonds until golden brown. Drain on a sieve to remove excess oil. Blend the fried almonds in a blender until coarsely crushed.

Step 7

Break the chicken meat into large pieces.

Step 8

Grease a round baking dish with melted butter, then layer several sheets of phyllo dough, allowing the edges to hang over the sides. Brush the dough with butter. Add the chicken, cover it with a sheet of dough, and brush the dough with butter.

Step 9

Layer the onion omelet as the second layer, cover it with dough, and brush with butter.

Step 10

The final layer is almond; repeat the process with a sheet of phyllo and butter. Fold the overhanging edges of the pastry over the pie and brush them with butter. Place a couple more sheets of pastry on top, tuck the edges into the pan, and brush again with butter. Bake at 355°F for 30 minutes.

Step 11

Sprinkle the finished pie with powdered sugar and cinnamon.