Maghreb b’stilla – pronounced pas-tee-yah – is a special-occasion dish firmly routed in Morocco. Often made with chicken, traditionally it was made with pigeon. We stuck with chicken. This meat pie is made in a round baking dish with phyllo pastry on top. In our version, we moved the filling to phyllo pockets to make hand pies. Great for piling up on a platter and serving a crowd.
We seasoned the filling with Ras El Hanout Blend and added in dried fruit and nuts. Harissa Extra Virgin Olive Oil seasons the mayo dipping sauce to perfection. B’stilla – fun to say, even better to eat!