Veal Bastilla: Meat Pie with Moroccan Spices

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.

Bastilla
© The Frynamic Duo

Serves: 8 to 10 | Time: 1 hour

Ingredients

  • 8 Tbsp. butter, melted
  • 1 lb. ground veal
  • 1 large onion, sliced
  • 2 tsp. Safran & Epices Prestige kefta spice blend
  • 1 serrano chili, diced
  • Salt
  • 16 sheets of phyllo dough

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Directions

  1. Preheat the oven to 350°F.
  2. 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.
  3. Meanwhile, in a small mixing bowl, combine the veal, onion, kefta spice blend, chili, and salt.
  4. 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.
  5. 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.
  6. Tuck the overhanging phyllo dough into the sides of the pan, and brush the top of the pie with butter.
  7. Bake until golden brown, about 45 minutes. Transfer to a wire rack to cool before slicing and serving.

 

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