Chicken Pastilla – Recipe – How to Make Chicken Pastilla

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Chicken Pastilla – Recipe – How to Make Chicken Pastilla

Chicken Pastilla is a dish of Andalusian origin, and its name means “small pie.” This recipe is famous for its delicious flavor and the availability of its ingredients. It’s perfect for breaking routine at the dining table and serving on special occasions.

Servings: This dish serves 5 to 7 people.

Ingredients:

Chicken Pastilla

 

  • 500 g pastilla pastry sheets

  • 1 chicken (about 1.5 kg)

  • 1.5 kg onions

  • 250 g almonds

  • 1 tablespoon salt

  • ¼ teaspoon saffron threads

  • ¼ teaspoon sweet saffron (turmeric can be used as a substitute)

  • ½ teaspoon white pepper

  • ½ teaspoon ground ginger

  • 2 tablespoons fresh chopped cilantro

  • 2 tablespoons fresh chopped parsley

  • 1 cup vegetable oil

  • 1½ cups soft butter

  • 12 eggs

  • 200 g powdered sugar

  • 2 tablespoons ground cinnamon

Preparation Method:

  1. Place the cleaned, salted chicken in a large pot. Add the chopped onions, salt, saffron threads, sweet saffron, ginger, cilantro, parsley, vegetable oil, and ½ cup butter. Stir over heat until all ingredients blend well and the chicken and onions are sautéed together.

  2. Add 1 liter of water to the pot, cover it, and cook for about 30 minutes. Stir occasionally until the chicken is fully cooked.

  3. Remove the chicken from the pot, debone it, and cut it into small pieces. Set aside.

  4. Beat 10 eggs in a deep bowl. Gradually add the beaten eggs to the chicken broth in the pot, stirring quickly to prevent the eggs from sticking or clumping. Cook until the mixture thickens slightly.

  5. Boil the almonds, peel off their skins, and let them dry completely. Deep-fry them in hot oil until golden, then grind them finely. Mix the almonds with 100 g powdered sugar and cinnamon to taste.

  6. Beat the remaining 2 eggs in a separate bowl. Grease a round baking pan generously, then arrange the pastilla sheets so that they overlap, sealing them together with a brush of beaten egg. Place the smooth side of the sheets facing down and leave the edges hanging over the sides of the pan.

  7. Spread a layer of the chicken pieces evenly over the pastry, then cover with another sheet of pastilla. Spread the egg-and-broth mixture over this layer, cover with another sheet, then add the almond mixture. Finally, top with one last sheet, ensuring the filling is completely covered and the pastry edges remain hanging outside the pan.

  8. Fold the overhanging pastry edges inwards to seal the pastilla. Brush the top with the remaining beaten egg yolks, then spread a little butter over the surface.

  9. Bake in a preheated oven at 180°C (356°F) for about 20 minutes or until golden brown.

  10. Remove from the oven, sprinkle with powdered sugar, and decorate with cinnamon lines and whole fried almonds.

Enjoy! Bon appétit.

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