Bastilla

Ingredients

Instructions

1. 1

   Preheat the oven to 200°C fan. If the filo pastry is refrigerated, bring it out briefly so it becomes flexible. Slice the onion finely, chop the coriander, and lightly beat the eggs so everything is ready before cooking; bastilla comes together quickly once the filling is done.

2. 2

   Heat the olive oil in a wide frying pan over medium heat. Add the onion, chicken thighs, cinnamon, ginger, turmeric, coriander, saffron, salt, and black pepper. Cook for 4-5 minutes, stirring often, until the onions soften and the chicken loses its raw colour.

3. 3

   Add the water, cover, and simmer over medium-low heat for 12-15 minutes until the chicken is just cooked through and tender. Uncover, transfer the chicken to a board, and reduce any excess liquid for 2-3 minutes so the pan is moist rather than wet; a dry filling keeps the pastry crisp.

4. 4

   Finely chop or shred the chicken. Return it to the pan with the onions and add the chopped coriander. Pour in the beaten eggs and cook over low heat, stirring constantly, until the eggs softly set into the onion mixture and no free liquid remains, 1-2 minutes. Remove from the heat and cool for 5 minutes.

5. 5

   While the chicken mixture cools, toast the almonds in a dry pan over medium heat for 3-4 minutes until lightly golden and fragrant, shaking the pan frequently so they colour evenly. Let them cool slightly, then pulse or chop to a coarse crumb. Mix with the icing sugar, cinnamon, and orange blossom water; the texture should be sandy, not pasty.

6. 6

   Brush a 20 cm ovenproof skillet or small round baking tin with a little melted butter. Lay in 4 filo sheets one at a time, brushing each lightly with butter and rotating them so the overhang surrounds the tin. Keep the remaining filo covered with a towel so it does not dry out.

7. 7

   Spread the chicken filling evenly into the pastry base, pressing lightly to level it. Scatter the almond mixture evenly over the top. Fold the overhanging filo inward over the filling, brushing the folds with butter as needed to help them adhere.

8. 8

   Top with the remaining 2 filo sheets, brushing each with butter and tucking them neatly underneath to form a tight round pie. Brush the surface with egg yolk for an even deep-golden finish.

9. 9

   Bake for 18-20 minutes until deeply golden brown and crisp all over. If needed, rotate once for even colouring. Rest for 5 minutes before unmoulding so the layers settle and slice cleanly.

10. 10

    Dust the warm bastilla with the icing sugar and a light pinch of cinnamon just before serving. Serve immediately while the pastry is crisp and the centre remains fragrant and savoury-sweet.

Nutrition per serving

Notes

• •Using chicken thighs rather than a whole poached chicken keeps the recipe within 60 minutes while still giving a rich, authentic flavour.
• •Do not let the onion-egg filling stay wet; reducing it properly is the key to crisp pastry rather than a soggy base.
• •A 20 cm tin gives the best height for 2 generous servings; if using a larger tin, the bastilla will be flatter and may bake a little faster.
• •Serve with a sharply dressed herb salad or simple mint tea to balance the sweet-spiced richness.

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