MOROCCAN SPICED PIE
The perfect showpiece to your Christmas Day meal - and it's suitable for veggies
Provided by Angela Nilsen
Categories Dinner, Main course
Time 2h
Number Of Ingredients 24
Steps:
- Preheat the oven to fan 180C/ conventional 200C/gas 6. Dry fry the seeds briefly in a small pan over a medium heat until toasty - don't let them burn. Grind coarsely using a pestle and mortar (or a bowl and the end of a rolling pin), then mix in the paprika, cinnamon, 1⁄2 tsp salt and 4 tbsp oil. Tip the squash into a roasting tin, pour over the spiced oil and toss. Roast for 20 minutes.
- Meanwhile, heat 2 tbsp of oil in a frying pan, add the shallots and cook, stirring, until they start to brown. Stir in the ginger and 100g/4oz each almonds and pistachios.When brown, toss in the cranberries, 2 tbsp honey, and the spinach so it wilts. Take off the heat and stir into the squash, when it comes out of the oven. Set aside.
- In a food processor, whizz the chickpeas with the garlic, cumin, remaining oil, lemon juice, 2 tbsp water and salt and pepper to make houmous. Stir in the coriander.
- Melt the butter in a small pan. Put a loose-bottomed 28cm quiche tin on a baking sheet and brush with some butter. Keeping the filo 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 10cm. 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 filo sheets in the opposite direction in the same way and brush with more butter.
- Build up two more layers in this way, so you use a total of eight sheets of filo. Pile half the squash mixture in the centre of the pastry. Spread over the houmous and then the rest of the squash mixture.One at a time, bring the edge of each filo sheet up to the centre to cover the filling, creating voluptuous folds as you go. Brush carefully with more butter. (If making a day ahead, cover now with cling film and chill. To reheat, remove the pie from the fridge, heat the oven, then bake for 35-40 minutes.)
- Bake for 30-35 minutes, until crisp and golden. Just before the pie is ready, reheat any remaining butter in the pan, tip in the rest of the nuts and fry until golden. Spoon in the 4 remaining tbsps of honey and, when it melts, take off the heat and pour over the pie. Serve with Harissa yogurt sauce (mix the yogurt and milk together to make a thin sauce, stir in the herbs and season. Swirl in harissa to taste) and lemon wedges.
Nutrition Facts : Calories 987 calories, Fat 66 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 21 grams protein, Sodium 1.64 milligram of sodium
MOROCCAN FILO PIE
This delicious dish is inspired from Morocco. Search triple tested recipes from the Good Housekeeping Cookery Team.
Categories spinach pine nuts Moroccan dish vegetarian feta cheese filo pastry Man Appeal
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Heat 1tbsp oil in a large pan over a low heat. Gently fry the onion and spice for 10min
- Add the spinach with a splash of water and cover. Cook for 1-2min. Stir in lentils, then tip into a bowl to cool
- Preheat oven to 180°C (160°C fan) mark 4 and put in a heavy baking sheet. Stir pinenuts, feta, herbs and the beaten eggs into the mix
- Cut filo sheets to fit a lightly oiled 20.5cm x 28cm (8in x 11in) dish. Brush a layer of filo with oil and put in the base. Repeat four times. Cover with lentil mix. Lightly brush remaining filo sheets with oil, then scrunch up and arrange on top. Cook on the hot baking sheet for 30-40min
LEFTOVER MOROCCAN MEAT PIE
Don't know what to do with your leftover shredded beef, pork, or chicken? Check out this really easy recipe with a Moroccan flare.
Provided by ArmyWO
Categories Main Dish Recipes Savory Pie Recipes Meat Pie Recipes
Time 1h10m
Yield 4
Number Of Ingredients 17
Steps:
- Put sweet potato into a saucepan with enough water to cover completely; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes; drain.
- Preheat oven to 400 degrees F (200 degrees C).
- Combine water, onion, and garlic in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer until onion softens, about 5 minutes.
- Stir gravy mix, cumin, cinnamon, curry powder, ginger, black pepper, turmeric, and salt into the water; add leftover pot roast, sweet potatoes, peas, and corn. Cook the mixture, stirring occasionally, until heated through, about 5 minutes; pour into the frozen pie crust. Sprinkle feta cheese over the filling.
- Bake in preheated oven until crust is golden brown around edges, about 25 minutes.
Nutrition Facts : Calories 569.2 calories, Carbohydrate 49.2 g, Cholesterol 65.1 mg, Fat 31.6 g, Fiber 6 g, Protein 22.6 g, SaturatedFat 11.4 g, Sodium 1159.3 mg, Sugar 6 g
MOROCCAN CHICKEN PIE
This is a slightly simplified version of Moroccan pastilla (also known as bsteeya or b'stillah), the savory pastry served on festive occasions. Still, there are a lot of steps involved. For ease of preparation, make the chicken filling up to a day in advance of serving - the actual building of the pie takes relatively little time. Or assemble the entire pie and refrigerate, unbaked, up to a day ahead. In Morocco, thin pastry leaves called warqa make the pie's flaky layers, but elsewhere most cooks use readily available phyllo dough. Dusting the exterior with powdered sugar might sound odd, but this traditional combination of sweet and savory is truly beguiling.
Provided by David Tanis
Categories dinner, pies and tarts, poultry, main course
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Make the chicken filling: Season the chicken thighs generously on both sides with salt and pepper; go heavy on the pepper. Set aside.
- Put olive oil in a wide, deep skillet or Dutch oven over medium-high heat. Add onion, season with salt, and cook, stirring, until softened and beginning to brown, 5 to 7 minutes. Add garlic, turmeric, saffron, ginger, allspice and cinnamon, and stir to combine.
- Place seasoned chicken thighs on top of onion mixture, add chicken broth and bring to a boil. Reduce heat to maintain a brisk simmer, cover with lid ajar and cook until chicken is tender, about 30 minutes.
- Remove thighs from pot and let cool. Continue to cook onion mixture until all broth has evaporated and only onion remains. Turn off heat and let onions cool.
- Remove and discard skin and bones from chicken thighs. Tear thigh meat into 1-inch strips and add to onion mixture. Add raisins and toss to combine. Taste and adjust seasoning. (Chicken can be prepared in advance until this point.)
- Put ricotta in a bowl and add mint, preserved lemon, lemon juice, lemon zest and a little salt. Stir to combine, and set aside. Heat oven to 375 degrees.
- Remove phyllo from package, unroll to make a flat stack and cover with a damp kitchen towel. Assemble the pie: Brush bottom and sides of a 12-inch paella pan or low, round earthenware casserole with warm melted butter. Lay 2 sheets of phyllo side by side in pan, overlapping in the middle by 1 inch, pressing down in the center so phyllo lines bottom of pan, leaving the excess hanging over the sides. Butter the sheets from the center all the way to the edges.
- Repeat the process with 2 more sheets of phyllo, set at a slight angle to the first layer. Paint this layer with butter all the way to the edges. Repeat, setting the pastry again at a slight angle to the previous layer, so the overhanging edges make a complete circle by the end of the process. Make 7 buttered layers of 2 sheets each.
- Fill the pie: Sprinkle the bottom of the pan with half the almonds and pistachios. Spread the chicken mixture evenly across the pan. Drop spoonsful of the ricotta mixture over the chicken mixture. Top the ricotta layer with remaining pistachios and almonds.
- Close the pie by folding all the overhanging phyllo sheets gently toward the center of the pan, pressing to enclose the filling. Brush more butter over the top and tuck in and smooth any stray phyllo.
- Bake the pie for 35 to 40 minutes, until nicely browned and crisp. To unmold, invert pie onto a cool baking sheet, exposing the flat top (formerly the bottom) of the pie. With spatulas, carefully transfer pie to a serving platter.
- Put confectioners' sugar in a mesh strainer, and shake to cover the pie generously, like a thin layer of fallen snow. Cut into wedges to serve, but for the best experience, forgo the fork, and eat the pie with your fingers.
Nutrition Facts : @context http, Calories 898, UnsaturatedFat 35 grams, Carbohydrate 42 grams, Fat 68 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 28 grams, Sodium 906 milligrams, Sugar 13 grams, TransFat 1 gram
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.
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
BISTEEYA OR MOROCCAN CHICKEN PIE
This will break your mouth as they say down south. Its just fantastic if you like exotic flavors and good old fashioned chicken pot pie!
Provided by Recipe Baroness
Categories Savory Pies
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large skillet put 2 tablespoons butter, the chicken pieces, onions, 1 teaspoon salt, 1 teaspoon pepper,2 teaspoons cinnamon, the ginger, cumin, cayenne, saffron, turmeric and chicken stock.
- simmer gently, covered, until the chicken is cooked, 45 minutes.
- remove the chicken from the sauce and let it cool.
- remove all the bones and tear the chicken into 1 inch pieces.
- bring the liquid to a simmer and add the eggs stirring gently until the eggs are cooked and most of the liquid is evaporated, 4 to 5 minutes.
- add the chicken, cilantro, parsley, salt and pepper and mix well.
- Preheat oven to 375°F.
- Toast the almonds in the oven until they are very lightly golden and hot to the touch, about 5 to 7 minutes.
- Coarsely chop them in a blender or food processor and mix with 3 tablespoons sugar and 3/4 teaspoons cinnamon.
- set aside and reserve the rest of the cinnamon sugar for a garnish.
- Melt the remaining 12 tablespoons butter. brush a 12 inch pie pan with the butter.
- place one sheet of phyllo dough on the bottom of the pie plate so that it completely covers the bottom of the plate and extends over one side by several inches.
- brush the whole sheet of phyllo lightly and continue with 7 more sheets moving in a pinwheel effect, brushing butter on each sheet.
- spread the chicken mixture on the phyllo and sprinkle with the almond mixture.
- Fold the overhanging phyllo up over the chicken and almonds and brush with butter.
- then continue adding 7 more sheets of phyllo to the pie as your did before.
- tuck all the overhanging edges under the pie and brush remaining butter over top of the pie.
- place in 375F oven and bake until golden brown and flaky, about 20 minutes.
- sprinkle the garnishing cinnamon and sugar over top.
Nutrition Facts : Calories 1515.7, Fat 110.4, SaturatedFat 41.5, Cholesterol 480.5, Sodium 1046.1, Carbohydrate 67.3, Fiber 7.5, Sugar 11.8, Protein 65.7
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