Best Vegetable Pastilla Recipes

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VEGETABLE PASTILLA WITH MOROCCAN FLAVORS



Vegetable Pastilla With Moroccan Flavors image

Provided by Lydia

Categories     Appetizer     Main

Number Of Ingredients 16

1 pound parsnips, peeled and cut into chunks
1 medium onion, peeled and quartered
4 cloves garlic, peeled and smashed
½ cup dried apricots ((a cupped handful))
½ cup pitted dates
1 cup pitted green olives
½ cup blanched almonds
3 tablespoons olive oil, plus more for brushing
red pepper flakes
1 cup chopped fresh cilantro or parsley
1 medium lemon, zest and juice
1 tablespoon ras al hanout, garam masala OR your favorite curry powder
salt and pepper to taste
8 sheets frozen phyllo dough sheets, thawed overnight in fridge
1 tablespoon confectioners' sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 400°F/180°C. Prepare a 9 inch pie pan with oil.
  • Working in batches as needed, put the parsnips, onion, garlic, apricots, dates, olives and almonds in a food processor. Pulse until the pieces are pea sized.
  • Heat oil and red pepper flakes in a large skillet. Add the chopped vegetables and 1 cup of water. Season with salt and pepper.
  • Cook, stirring occasionally, until the parsnips soften and the pan is mostly dry, about 15 minutes. Adjust the heat to prevent burning.Stir in the ras al hanout and cook for another minute. Turn off the heat and stir in the cilantro, lemon juice and zest.Taste and adjust the seasoning.
  • Cut the phyllo dough into 9 inch squares.Put one square in the bottom of the pan, allowing the corners to drape over the sides. Brush with oil.Place another square at an angle and brush with oil. Repeat with two more sheets so the bottom of the pan is covered.
  • Spread the vegetable mix evenly over the phyllo dough. Cover with 4 more sheets of phyllo as for the bottom, brushing each sheet with oil.Fold and tuck the edges of the phyllo into the pan to close the pastilla. Cut a couple small slits in the top. Cover with foil.
  • Bake for 15 minutes, then remove the foil. Return the pastilla to the oven until golden brown, another 5-10 minutes.
  • Combine the confectioners' sugar and cinnamon. Place into a small sieve and dust the top of the pie.Cut into wedges. Serve hot or at room temperature.

VEGETABLE PASTILLA



Vegetable Pastilla image

Provided by Food Network

Categories     dessert

Time 55m

Yield 6 servings

Number Of Ingredients 11

2 green zucchini, sliced on bias
2 yellow squash, sliced on bias
2 eggplants, sliced on bias
1 pound spinach, cleaned and Sauteed in garlic and olive oil
2 medium onions, sliced
Salt and pepper to taste
1 pound couscous, steamed with tomato juice and 1 teaspoon ground cumin and 1 teaspoon ground coriander
1 pound melted butter
Filo dough sheets
Powdered sugar
Ground cinnamon

Steps:

  • 6 ramekins (4-inch diameter by 3-inch depth) or 9 to 10-inch deep dish pie pan.
  • Preheat oven to 425 degrees F.
  • Season all the vegetables with salt and pepper and grill, keeping them separate. Cook the couscous separately, as instructed, and reserve in a ceramic mold. In the ramekins or pie pan, place 2 sheets of filo, buttering between layers. Begin to layer all vegetables, ending with the couscous. In between each layer add pressure in order to mold. Fold flaps of filo over to seal. Seal with butter, turn out onto a sheet pan, and brush top with butter. Bake for 25 minutes. Sprinkle with powdered sugar and ground cinnamon. If using a pie pan, cut into wedges and serve.

INDIVIDUAL B'STILLAS (MOROCCAN CHICKEN AND ALMOND PIES)



Individual B'stillas (Moroccan Chicken and Almond Pies) image

Categories     Chicken     Ginger     Bake     Almond     Spice     Summer     Cinnamon     Phyllo/Puff Pastry Dough     Gourmet

Yield Makes 9 b'stillas, to serve 6 with second helpings

Number Of Ingredients 36

For the almond sugar:
1/2 cup blanched whole almonds, toasted and cooled
3 tablespoons granulated sugar
1 teaspoon cinnamon
For the filling:
1/4 teaspoon saffron threads, crumbled
2 tablespoons hot water
1 medium onion, chopped (about 1 1/4 cups)
2 garlic cloves, cut into thin strips
1 1/2 sticks (3/4 cup) unsalted butter
3/4 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
2 pounds chicken parts (about 1 whole breast, 2 thighs, and 2 legs)
1 1/2 cups low-salt chicken broth
3 large eggs, beaten lightly
1/4 cup plus 2 tablespoons chopped fresh parsley leaves
3 tablespoons chopped fresh coriander
1 1/2 tablespoons fresh lemon juice, or to taste
18 sheets (about 1 1/2 packages) phyllo (preferably Number 4 ultra-thin)
confectioners' sugar and cinnamon for sprinkling
2 teaspoons ras el hanout
For the ras el hanout: (moroccan spice blend)
1/2 teaspoon aniseed
1 teaspoon fennel seeds
8 whole allspice berries
seeds from 8 cardamom pods
8 whole cloves
15 whole black peppercorns
1 stick cinnamon, broken in half
1 tablespoon sesame seeds
1 teaspoon coriander seeds
1/2 teaspoon cuminseed
a pinch dried red pepper flakes
a pinch ground mace
1 tablespoon ground ginger
1 teaspoon freshly ground nutmeg

Steps:

  • To make the almond sugar:
  • In a food processor grind fine almonds, granulated sugar, and cinnamon. Almond sugar may be made 1 day ahead and kept covered in a cool dark place.
  • To make the filling:
  • In a small bowl combine saffron with hot water and let stand 10 minutes.
  • In a heavy 4-quart kettle sauté onion and garlic in 3 tablespoons butter over moderately high heat, stirring occasionally, until onion is golden, about 4 minutes. Reduce heat to moderate and add ginger, ras el hanout, and pepper. Cook mixture, stirring, 3 minutes.
  • Add chicken parts, broth, and saffron mixture and simmer, covered, turning the chicken once, until chicken is very tender and cooked through, 25 to 35 minutes. Let chicken stand in cooking liquid off heat 30 minutes. Transfer chicken to a plate, reserving cooking liquid and solids, and, when cool enough to handle, shred chicken, discarding skin and bones.
  • Measure reserved cooking liquid and solids and if necessary boil, stirring occasionally, until reduced to about 1 3/4 cups. Reduce heat to moderate and add eggs in a stream, whisking. Cook mixture, stirring, until eggs are set, about 3 minutes. Remove kettle from heat and pour egg mixture into a coarse sieve set over a bowl. Let mixture drain undisturbed 10 minutes before discarding liquid. Transfer egg mixture to a bowl. Stir in chicken, parsley, coriander, lemon juice, and salt and pepper to taste and chill. Filling may be made 1 day ahead and kept chilled, covered.
  • Preheat oven to 425°F. and butter 2 large shallow baking pans.
  • In a small saucepan melt remaining 9 tablespoons butter and keep warm but not hot.
  • Cut phyllo sheets in half lengthwise and stack between 2 sheets wax paper. Cover wax paper sheets with a kitchen towel. On a work surface arrange a half sheet of phyllo with short side facing you and brush with melted butter. On this, layer and brush 3 more half sheets of phyllo in the same manner.
  • Sprinkle 1 tablespoon almond sugar on short side of phyllo nearest you to cover about 2 1/2-by 4-inch area, leaving a 1-inch border on 3 edges. Put 1/3 cup chicken mixture over almond sugar and spread out slightly. Top chicken mixture with 1 more tablespoon almond sugar and roll up filling in phyllo, folding in sides after first roll. Transfer b'stilla immediately.
  • Form 8 more b'stillas in the same manner with remaining phyllo, butter, almond sugar, and chicken mixture, chilling each b'stilla as it is made. B'stillas may be prepared up to this point 4 hours ahead and kept chilled, covered lightly with plastic wrap once cold.
  • Bake chilled b'stillas in oven until tops and ends are puffed and browned, 15 to 20 minutes. Cool b'stillas slightly on a rack. Sprinkle b'stillas with confectioners' sugar and cinnamon and serve warm.
  • To make the ras el hanout:
  • In a spice grinder or cleaned coffee grinder grind fine aniseed, fennel seeds, allspice berries, cardamom seeds, cloves, peppercorns, cinnamon stick, sesame seeds, coriander seeds, cuminseed, and red pepper flakes, In a small bowl stir together ground spice mixture, mace, ginger, and nutmeg until combine well. Ras el hanout may be stored in a tightly closed jar in a cool dark place up to 6 months. Makes about 1/4 cup.

MOROCCAN SPICED PIE



Moroccan spiced pie image

The perfect showpiece to your Christmas Day meal - and it's suitable for veggies

Provided by Angela Nilsen

Categories     Dinner, Main course

Time 2h

Number Of Ingredients 24

2 tsp each coriander and cumin seeds
1 tsp paprika, plus extra for dusting
½ tsp ground cinnamon
150ml/¼ pint olive oil
900g squash, peeled and cut into small chunks (about 2cm)
12 shallots, quartered
4cm/1½ in piece root ginger, finely chopped
140g whole blanched almonds
140g shelled pistachios
75g pack dried cranberries
6 tbsp clear honey
225g pack fresh spinach
400g can chickpeas, drained and rinsed
2 garlic cloves
1 tsp ground cumin
3 tbsp lemon juice
4 tbsp chopped fresh coriander
100g butter
8 large sheets of filo pastry
lemon wedges to serve
200g carton Greek yogurt
6 tbsp milk
3 large sprigs mint, leaves chopped
2-3 tbsp harissa paste

Steps:

  • Preheat the oven to fan 180C/ conventional 200C/gas 6. Dry fry the seeds briefly in a small pan over a medium heat until toasty - don't let them burn. Grind coarsely using a pestle and mortar (or a bowl and the end of a rolling pin), then mix in the paprika, cinnamon, 1⁄2 tsp salt and 4 tbsp oil. Tip the squash into a roasting tin, pour over the spiced oil and toss. Roast for 20 minutes.
  • Meanwhile, heat 2 tbsp of oil in a frying pan, add the shallots and cook, stirring, until they start to brown. Stir in the ginger and 100g/4oz each almonds and pistachios.When brown, toss in the cranberries, 2 tbsp honey, and the spinach so it wilts. Take off the heat and stir into the squash, when it comes out of the oven. Set aside.
  • In a food processor, whizz the chickpeas with the garlic, cumin, remaining oil, lemon juice, 2 tbsp water and salt and pepper to make houmous. Stir in the coriander.
  • Melt the butter in a small pan. Put a loose-bottomed 28cm quiche tin on a baking sheet and brush with some butter. Keeping the filo covered with a damp cloth so it doesn't dry out, lay one sheet over half of the tin so that it hangs over the edge by about 10cm. Lay another sheet on the other side, so it overlaps the first in the centre and hangs over the opposite edge. Brush with butter. Lay two more filo sheets in the opposite direction in the same way and brush with more butter.
  • Build up two more layers in this way, so you use a total of eight sheets of filo. Pile half the squash mixture in the centre of the pastry. Spread over the houmous and then the rest of the squash mixture.One at a time, bring the edge of each filo sheet up to the centre to cover the filling, creating voluptuous folds as you go. Brush carefully with more butter. (If making a day ahead, cover now with cling film and chill. To reheat, remove the pie from the fridge, heat the oven, then bake for 35-40 minutes.)
  • Bake for 30-35 minutes, until crisp and golden. Just before the pie is ready, reheat any remaining butter in the pan, tip in the rest of the nuts and fry until golden. Spoon in the 4 remaining tbsps of honey and, when it melts, take off the heat and pour over the pie. Serve with Harissa yogurt sauce (mix the yogurt and milk together to make a thin sauce, stir in the herbs and season. Swirl in harissa to taste) and lemon wedges.

Nutrition Facts : Calories 987 calories, Fat 66 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 21 grams protein, Sodium 1.64 milligram of sodium

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