Moroccan bastilla chicken pie

A bastilla is a golden filo pastry pie stuffed with chicken, almonds, herbs and Middle-Eastern flavours. This pie is a famous staple of Moroccan cuisine

By Jennene Plummer
  • 15 mins preparation
  • 1 hr 30 mins cooking
  • Serves 6
  • Print


  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 clove garlic, crushed
  • 1 kilogram chicken thigh fillets, cut into 2cm cubes
  • 2 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1/2 teaspoon dried chilli flakes
  • 1/2 teaspoon saffron threads
  • 1/2 teaspoon ground cinnamon
  • 1 cup chicken stock
  • 1 cup coriander leaves, roughly chopped
  • 1 egg, whisked
  • 1/2 cup almond meal
  • 8 sheets filo pastry
  • 60 gram butter, melted, cooled
  • steamed broccolini to serve


  • 1
    Preheat oven to 200°C. Lightly grease and line a 20cm springform cake pan with baking paper.
  • 2
    In a large, deep frying pan, heat oil on high. Sauté onion and garlic for 2-3 minutes until onion is tender.
  • 3
    Add chicken and cook, stirring, for 3-4 minutes until golden. Stir in cumin, ginger, chilli, saffron and cinnamon. Mix in stock and bring to the boil. Simmer for 15-20 minutes until chicken is cooked. Cool. Stir in coriander and egg, then season to taste.
  • 4
    Heat a small frying pan on medium. Toast almond meal for 2-3 minutes, stirring, until golden. Leave to cool.
  • 5
    Place one sheet of filo on a clean surface. Brush with butter and sprinkle with a little almond meal. Place over base and sides of pan, leaving an overhang. Repeat, turning pan slightly after each sheet.
  • 6
    Spoon cooled chicken mixture into pastry. Cover with pastry overhang, then bake for 40-45 minutes until golden and crisp. Set aside for 10 minutes. Serve pie in wedges with steamed broccolini.


  • Chicken filling can be made a night ahead and stored in the fridge.