Pastilla Moroccan Pigeon Pie Recipes

SAVOURY MOROCCAN PIE

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.