The Australian Women’s Weekly Food Magazine - - In Season -

Pastilla is a tra­di­tional Moroc­can pie served on spe­cial oc­ca­sions. pinch of saf­fron threads

1 ta­ble­spoon hot wa­ter

2 ta­ble­spoons olive oil

4 green onions, chopped finely

2 cloves gar­lic, crushed

1 tea­spoon ground turmeric

1 tea­spoon ground gin­ger

½ tea­spoon ground cin­na­mon

500g minced free−range chicken

1 cup (160g) roasted whole blanched

al­monds, chopped coarsely

1 cup coarsely chopped fresh co­rian­der 1 cup coarsely chopped fresh

flat−leaf pars­ley

8 sheets fillo pas­try

½ cup (125ml) olive oil, ex­tra ¼ tea­spoon ground cin­na­mon, ex­tra

1 Com­bine saf­fron and the wa­ter in a small bowl; set aside.

2 Heat oil in a large fry­ing pan over medium−high heat; cook onion, gar­lic, turmeric, gin­ger and the ground cin­na­mon for 5 min­utes or un­til onion soft­ens. Add chicken; cook, stir­ring, for 3 min­utes or un­til chicken browns. Sea­son with salt.

Add saf­fron mix­ture; cook for

1 minute or un­til wa­ter evap­o­rates. Trans­fer to a large bowl. Stir in al­monds, co­rian­der and pars­ley; set aside to cool com­pletely.

3 Pre­heat oven to 180°C/160°C fan. 4 Brush one sheet of pas­try with a lit­tle of the ex­tra oil; cut in half length­ways, top with re­main­ing strip. Place ½ cup chicken mix­ture in a cor­ner of the pas­try strip, leav­ing a 1cm bor­der. Fold op­po­site cor­ner of pas­try di­ag­o­nally across fill­ing to form a tri­an­gle; con­tinue fold­ing to end of pas­try sheet, re­tain­ing tri­an­gu­lar shape. Place on a lightly oiled oven tray, seam−side down; re­peat with re­main­ing pas­try, oil and chicken fill­ing.

5 Brush tri­an­gles with a lit­tle more oil; dust with the ex­tra cin­na­mon. Bake for 50 min­utes or un­til browned lightly.


Serve with yoghurt, lemon wedges and co­rian­der leaves.

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