Recipe: Bastille with chicken step by step with pictures | Handy.Recipes

Bastille with chicken

Cooked Bastille with Chicken

Nutritional Value

This is a Moroccan dish, perfect as a dinner replacement. Bastille, or as it's also called Pastilla, is a meat pie filled with slightly sweet almonds (with powdered sugar). Traditionally, the meat filling is made of pigeon meat, but I took chicken, first of all, we don't have pigeon meat, and secondly, I feel sorry for the poor little birds, chicken is somehow more familiar. I took twice as much powdered sugar as in the recipe, to be honest, I was afraid that meat + sugar are not very compatible after all (so I used to think, now I would do everything according to the recipe). I was happy with the result, it was delicious and satisfying. I made the phyllo dough myself, we don't have it on sale, if you have it, then the recipe is much easier.

Author of the recipe

Ingredients for bastia with chicken:


  • Wheat Flour / Flour - 450 g
  • Water - 160 ml
  • Vinegar - 1 tablepoon
  • Salt - 1 teaspoon
  • Vegetable oil - 2 tablespoon

Chicken stuffing

  • Chicken fillet - 600 g
  • Vegetable oil - 3 tablespoon
  • Broth (chicken or water) - 250 ml
  • Onion - 3 pcs
  • Turmeric - 1 teaspoon
  • Cinnamon - 1 teaspoon
  • Salt - 1 teaspoon
  • Black pepper (ground) - 0.5 teaspoon

Egg stuffing

  • Chicken egg - 3 pcs
  • Broth (chicken) - 150 ml
  • Parsley - 1 bunch.

Almond stuffing

  • Almonds (ground) - 200 g
  • Powdered sugar - 3 tablespoon
  • Butter (melted) - 1 tablespoon

How to cook bastia with chicken step by step with photos

Heat vegetable oil in a pan, put the fillet in it and fry on both sides until golden brown, add 250 ml of water and stew for 20-30 minutes. Take the fillets out of the broth and leave to cool. Drain the broth into a clean container.

Dough: Sift flour, make a well, add water, vinegar, oil and salt.

Knead a stiff dough and beat it on a table. Wrap in clingfilm and place in fridge for an hour.

Chop the cooled fillet into small pieces. Cut onion into thin slices. Sauté in vegetable oil until golden brown. Add turmeric, cinnamon, black pepper, salt and minced meat. Pour in 100 ml of broth and stir well. Remove from heat.

Fry the ground almonds in a dry pan, put them in a clean bowl and add the powdered sugar and melted butter.

Divide the cooled dough into several small pieces. Take one piece and roll out into a thin thin layer.

Through which you can see what's underneath. Stretch out the pastry carefully in different directions.

For the egg stuffing: Bring 150 ml of stock to the boil, add chopped parsley and beaten eggs. Keep stirring constantly over heat until the mixture becomes the consistency of scrambled eggs.

Grease a baking dish, lay out a layer of dough, grease it too, then put 1-2 tablespoons of almond stuffing.

Cover with second layer of dough, spread each layer of dough with butter. Top again with almond filling and repeat 5 more times. Then put chicken stuffing on top, smooth it out. Spread egg stuffing on top of chicken stuffing.

Sprinkle with remaining almonds

Fold over dangling edges of dough in the center

Cover the pie with 3 or 4 more layers of dough, spreading butter on each layer. Place in preheated oven at 200 degrees for 30-40 minutes.

Nutritional Value:

Whole Dish:
4979.2 Calories
276.5 g
235.2 g
440.5 g
206.6 Calories
11.5 g
9.8 g
18.3 g

Chicken Egg, Salt, Black Pepper, Spicy, Vegetable Oil, Flour, Butter, Vinegar, Onions, Parsley, Broth, Water, Cinnamon, Bread, Almonds, Chicken Fillet, Grits, Sugarcane, Baked Goods, Pies

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