The name of this dish comes from the Spanish (Morocco’s northern neighbor) word for pie: pastilla. Similar to our more familiar mincemeat pie, bastilla is a sweet and savory meat preparation that’s traditionally made with pigeon! In this simplified—and more appetizing—bastilla recipe, we use veal and the incredible kefta spice blend from the Morocco Box.
Serves: 8 to 10 | Time: 1 hour
- 8 Tbsp. butter, melted
- 1 lb. ground veal
- 1 large onion, sliced
- 2 tsp. Safran & Epices Prestige kefta spice blend
- 1 serrano chili, diced
- 16 sheets of phyllo dough
[shopify embed_type=”product” shop=”try-the-world.myshopify.com” product_handle=”kefta-rub-1″ show=”all”]
- Preheat the oven to 350°F.
- In a heavy skillet over moderate-high, heat 2 tablespoons of the melted butter. Once the butter starts to sizzle, add the onion and cook until translucent, about 10 minutes.
- Meanwhile, in a small mixing bowl, combine the veal, onion, kefta spice blend, chili, and salt.
- Brush the inside of a 9-inch springform pan with some of the remaining butter. Line the bottom of the pan with 1 sheet of phyllo dough, letting the excess hang over the sides, then brush the dough with more butter. Repeat the process of layering and brushing with butter until 8 sheets are layered on top of each other, taking care to rotate each layer slightly away from the existing ones so as to evenly fan out the dough.
- Transfer the veal mixture into the phyllo dough-lined pan and spread it into an even layer. Layer 1 sheet of phyllo dough over the veal mixture and brush it with butter. Continue to layer 7 more sheets of phyllo dough, brushing with butter in between each layer and taking care to rotate each layer slightly away from the existing ones.
- Tuck the overhanging phyllo dough into the sides of the pan, and brush the top of the pie with butter.
- Bake until golden brown, about 45 minutes. Transfer to a wire rack to cool before slicing and serving.