Bastilla

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 200°C fan. If the filo pastry is refrigerated, bring it out briefly so it becomes flexible. Slice the onion finely, chop the coriander, and lightly beat the eggs so everything is ready before cooking; bastilla comes together quickly once the filling is done.

   250 g yellow onion, finely sliced15 g fresh coriander, finely chopped2 eggs, lightly beaten6 large sheets (about 150 g) filo pastry sheets
2. 2

   Heat the olive oil in a wide frying pan over medium heat. Add the onion, chicken thighs, cinnamon, ginger, turmeric, coriander, saffron, salt, and black pepper. Cook for 4-5 minutes, stirring often, until the onions soften and the chicken loses its raw colour.

   20 ml olive oil250 g yellow onion, finely sliced300 g boneless skinless chicken thighs1 tsp ground cinnamon1 tsp ground ginger1/2 tsp ground turmeric1 tsp ground coriander1 pinch saffron threads5 g fine salt1/2 tsp black pepper
3. 3

   Add the water, cover, and simmer over medium-low heat for 12-15 minutes until the chicken is just cooked through and tender. Uncover, transfer the chicken to a board, and reduce any excess liquid for 2-3 minutes so the pan is moist rather than wet; a dry filling keeps the pastry crisp.

   120 ml water300 g boneless skinless chicken thighs
4. 4

   Finely chop or shred the chicken. Return it to the pan with the onions and add the chopped coriander. Pour in the beaten eggs and cook over low heat, stirring constantly, until the eggs softly set into the onion mixture and no free liquid remains, 1-2 minutes. Remove from the heat and cool for 5 minutes.

   300 g boneless skinless chicken thighs15 g fresh coriander, finely chopped2 eggs, lightly beaten250 g yellow onion, finely sliced
5. 5

   While the chicken mixture cools, toast the almonds in a dry pan over medium heat for 3-4 minutes until lightly golden and fragrant, shaking the pan frequently so they colour evenly. Let them cool slightly, then pulse or chop to a coarse crumb. Mix with the icing sugar, cinnamon, and orange blossom water; the texture should be sandy, not pasty.

   100 g blanched almonds20 g icing sugar1/2 tsp ground cinnamon5 ml orange blossom water
6. 6

   Brush a 20 cm ovenproof skillet or small round baking tin with a little melted butter. Lay in 4 filo sheets one at a time, brushing each lightly with butter and rotating them so the overhang surrounds the tin. Keep the remaining filo covered with a towel so it does not dry out.

   6 large sheets (about 150 g) filo pastry sheets50 g unsalted butter, melted
7. 7

   Spread the chicken filling evenly into the pastry base, pressing lightly to level it. Scatter the almond mixture evenly over the top. Fold the overhanging filo inward over the filling, brushing the folds with butter as needed to help them adhere.

   300 g boneless skinless chicken thighs250 g yellow onion, finely sliced2 eggs, lightly beaten15 g fresh coriander, finely chopped100 g blanched almonds20 g icing sugar1/2 tsp ground cinnamon5 ml orange blossom water50 g unsalted butter, melted
8. 8

   Top with the remaining 2 filo sheets, brushing each with butter and tucking them neatly underneath to form a tight round pie. Brush the surface with egg yolk for an even deep-golden finish.

   6 large sheets (about 150 g) filo pastry sheets50 g unsalted butter, melted1 egg yolk
9. 9

   Bake for 18-20 minutes until deeply golden brown and crisp all over. If needed, rotate once for even colouring. Rest for 5 minutes before unmoulding so the layers settle and slice cleanly.

10. 10

    Dust the warm bastilla with the icing sugar and a light pinch of cinnamon just before serving. Serve immediately while the pastry is crisp and the centre remains fragrant and savoury-sweet.

    10 g icing sugar1/4 tsp ground cinnamon

Origin & History

Bastilla is one of Morocco's great celebratory pies, traditionally made with warqa pastry and often filled with pigeon, chicken, or seafood depending on the region. Its signature contrast of savoury meat, warm spices, crunchy nuts, and sweet sugar reflects the refined palace cooking of cities such as Fez.