Recipes · Moroccan · Pies
Pastilla (Chicken and Almond Pie)
One serving has 524 kcal and 32 g protein, and at least a fifth of a woman's daily need of selenium (75%), riboflavin (62%), vitamin K (61%), niacin (59%), manganese (56%) and phosphorus (56%). Ready in 80 minutes.
- Preparation: 20 min
- Cooking: 60 min
- Makes: 1 serving (253 g)
- Difficulty: Hard
- Diets: High protein
- Contains: dairy, egg, gluten, nut, poultry
Ingredients
- 110 g Chicken thighs, boneless, skinless, raw
- 40 g Onions, raw
- 25 g Eggs, whole, raw
- 20 g Almonds
- 8 g Sugar
- 1 g Cinnamon
- 0.5 g Ginger, ground
- 0.05 g Saffron
- 30 g Phyllo dough
- 12 g Butter, unsalted
- 3 g Parsley, fresh
- 3 g Sugar, powdered
Method
- Simmer the chicken thighs with the chopped onion, saffron, half the ground ginger, a pinch of salt and enough water to cover, for 25 minutes until the chicken is very tender.
- Lift out the chicken and shred it; boil the cooking liquid hard until only a few tablespoons of thick sauce remain.
- Beat in the egg and stir over low heat until it scrambles into soft curds; mix this with the shredded chicken, chopped parsley and half the cinnamon.
- Mix the toasted, crushed almonds with half the sugar and the rest of the cinnamon for the almond layer.
- Layer the buttered phyllo sheets in a small pie tin, scatter the almond mixture, top with the chicken filling, then fold the pastry over to enclose it, brushing each layer with melted butter.
- Bake at 190 °C (375 °F) for 20-25 minutes until deep golden and crisp.
- Dust with powdered sugar and a little cinnamon in criss-cross lines before serving hot.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 524 kcal | 25% |
| Carbohydrates | 36.4 g | |
| Water | 154 mL | |
| Fiber | 4.5 g | 15% |
| Protein | 31.9 g | 66% |
| Tryptophan | 0.36 g | |
| Threonine | 1.4 g | |
| Isoleucine | 1.4 g | |
| Leucine | 2.6 g | |
| Lysine | 2.5 g | |
| Methionine | 0.79 g | |
| Cystine | 0.41 g | |
| Phenylalanine | 1.4 g | |
| Tyrosine | 1.1 g | |
| Valine | 1.6 g | |
| Histidine | 0.89 g | |
| Fat | 28.5 g | |
| Monounsaturated | 12.7 g | |
| Polyunsaturated | 4.6 g | |
| Docosahexaenoic Acid (DHA) | 0.02 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 4.2 g | |
| Saturated | 9.3 g | |
| Trans-Fats | 0.03 g | |
| Cholesterol | 222 mg | |
| Calcium | 106 mg | 11% |
| Copper | 0.35 mg | 39% |
| Iron | 3.5 mg | 19% |
| Magnesium | 94.3 mg | 30% |
| Manganese | 1 mg | 56% |
| Phosphorus | 390 mg | 56% |
| Potassium | 559 mg | 12% |
| Selenium | 41.4 µg | 75% |
| Sodium | 290 mg | |
| Zinc | 3 mg | 37% |
| Thiamin (vitamin B1) | 0.33 mg | 30% |
| Riboflavin (vitamin B2) | 0.68 mg | 62% |
| Niacin (vitamin B3) | 8.2 mg | 59% |
| Pantothenic acid (vitamin B5) | 0.65 mg | 13% |
| Pyridoxine (vitamin B6) | 0.63 mg | 48% |
| Folate (vitamin B9) | 64 µg | 16% |
| Cobalamin (vitamin B12) | 0.91 µg | 38% |
| Choline | 150 mg | 35% |
| Vitamin A | 143 µg | 20% |
| Vitamin C | 7 mg | 9% |
| Vitamin D (D2 + D3) | 21.6 IU | 4% |
| Vitamin E | 5.9 mg | 40% |
| Vitamin K | 54.5 µg | 61% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.9 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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