Moroccan Chicken Pastilla - Bastilla – Dairy-free version

👨‍🍳 Method

For the Wrapping Dough

1. 1
   Thaw the phyllo dough in the fridge overnight, until pliable but still cold.

   Refrigerator

   💡Work with store-bought dough while it's cold: warm puff pastry gets sticky and won't puff in the oven, and phyllo sheets dry out fast, so keep the waiting sheets covered with a damp towel.

For the Pastry Filling

1. 2
   Cook the chicken with the onion, ginger, turmeric, salt and black pepper, until the chicken is cooked.

   StovePot
2. 3
   Shred the chicken into small pieces.
3. 4
   Whisk the eggs and mix with the parsley and cilantro.

   BowlWhisk
4. 5
   Fry the almonds in some of the butter and mix with some of the cinnamon.

   StoveFrying pan

To assemble

1. 6
   Preheat the oven to 180°C (355°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 7
   Grease Round pan and lay in it 3 phyllo dough sheets, spreading a little the oil on each sheet, so that the edges of the sheets hang over the sides of the pan.

   Baking panPastry brush
3. 8
   Scatter a layer of shredded chicken, then the almond mixture, and pour the egg mixture over the top.
4. 9
   Fold the edges of the sheets over the filling.
5. 10
   Cover with 3 more phyllo dough sheets, brushing each one with a little the oil as well.

   Pastry brush
6. 11
   Bake 30 minutes, until the pie is golden.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7. 12
   Sprinkle the powdered sugar and cinnamon over the top and serve.