Description
This dish of Moroccan cuisine, is perfect as a replacement for dinner. Bastia, or as it is called Pastilla is a meat pie with a filling of slightly sweet almond (with powdered sugar). Traditionally, the meat filling is made from meat of pigeon, but I took the chicken, first, we have no meat, pigeon, and secondly, I feel sorry for the poor little birds, chicken as something familiar. Powdered sugar I took two times less than in the recipe, honestly, I was afraid the meat+sugar is still not very compatible (so I had thought, now, I would make the recipe). The result pleased me, delicious and satisfying. The phyllo dough I did myself, we don't have to sell, if you have it, the recipe is much simplified.
Ingredients
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Flour
450 g
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Water
160 ml
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Vinegar
1 Tbsp
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Salt
1 tsp
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Vegetable oil
2 Tbsp
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Chicken fillet
600 g
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Vegetable oil
3 Tbsp
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Broth
250 ml
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Onion
3 piece
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Turmeric
1 tsp
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Cinnamon
1 tsp
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Salt
1 tsp
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Black pepper
0.5 tsp
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Chicken egg
3 piece
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Broth
150 ml
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Parsley
1 coup
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Almonds
200 g
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Powdered sugar
3 Tbsp
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Butter
1 Tbsp
Cooking
In a pan heat vegetable oil, put fillet and fry it on two sides until Golden brown, season with salt and pepper, add 250 ml water and simmer for 20-30 minutes. To get ready the fillets from the broth and allow to cool. The broth drain into a clean container.
Dough: Sift the flour, make a well, pour water, vinegar, vegetable oil and salt.
Knead the dough, pounding it on the table. Wrap in plastic wrap and clean up for an hour in the fridge.
The cooled fillet chopped into small pieces. Onion cut into thin half-rings. Fry in vegetable oil until Golden brown. Add turmeric, cinnamon, black pepper, salt and minced meat. Pour 100 ml of broth and mix well. Remove from the heat.
On a dry pan fry the ground almonds, place in a clean bowl, add the powdered sugar and melted butter.
Chilled dough is divided into several large pieces not. Take one piece and roll out into a thin layer.
Through which you can view what is on the bottom. Pull the dough gently in different directions.
For egg filling: 150 ml broth bring to a boil, add chopped parsley and beaten eggs. Stirring constantly to hold the fire until the mixture becomes the consistency of scrambled eggs.
Baking dish well lubricated with oil, put a layer of dough, it is also lubricated with oil, then put 1-2 tablespoons of the almond filling.
Cover with the second layer of dough, each layer of the dough coat with butter. Again on top of the almond filling and so 5 times. Put the chicken filling, levelling. Chicken stuffing to put the egg filling.
Sprinkle with remaining almonds
Hanging edges of the dough to bend from the center
Cover the cake 3-4 layers of dough, each promazyvaya cream. Put in a preheated 200 degree oven for 30-40 minutes.
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