Photograph of the finished Chicken bastilla

Middle East · Bánh gà hạnh nhân Pastilla

Chicken bastilla

2 hr 30 min Hands-on time + 35 min waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 480 g
  • Photograph of Onion Onion 4
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Sliced almonds Sliced almonds 120 g
  • Photograph of Filo pastry shell Filo pastry shell 200 g
  • Photograph of Saffron threads Saffron threads 0.2 g
  • Photograph of Cinnamon powder Cinnamon powder 8 g
  • Photograph of Powdered sugar Powdered sugar 48 g
  • Photograph of Parsley Parsley 20 g
  • Photograph of Unsalted butter Unsalted butter 100 g
  • Photograph of Ginger Ginger 12 g
  • Photograph of Salt Salt 12 g

Method

  1. 1 Simmer the chicken with thinly sliced onions, saffron, ginger, cinnamon, and salt for 45 minutes, then remove the chicken and shred it.
  2. 2 Simmer the broth for 15 minutes until it reduces, then pour in the beaten eggs and stir until the eggs thicken into a creamy mixture.
  3. 3 Roast almonds for 8 minutes until golden brown, coarsely grind them, then mix with powdered sugar and a little cinnamon.
  4. 4 Line a round baking pan with buttered filo pastry, then layer the shredded chicken, egg mixture, and sweet almonds.
  5. 5 Fold the edges of the pastry to seal, brush with butter, and bake at 190°C for 35 minutes.
  6. 6 Sprinkle powdered sugar and draw cinnamon lines on the surface of the cake before slicing.

With an appliance

  • Air fryer 2 hr 30 min

    Replace step 5: spray filo surface with oil, run the steamer at 205 degrees for 22 minutes and rotate the mold after 11 minutes; the pastilla will become crispy in 13 minutes, and large pastries must be divided into two smaller molds.

Start cooking