Shredded chicken, Fisher® Almonds and delicious spices, all wrapped up in a pastry? This unique Moroccan-inspired basteeya pie will keep every tummy happy!
Chicken & Almond Basteeya
Almond
Holiday & Special OccasionMain DishPies & Tarts
prep
20
minscook
35
minsmake
4
servings3 tablespoons
salted butter, divided
1 small
onion, sliced
2 cups
shredded cooked chicken
1/2 cup
Fisher® Whole Natural Almonds, toasted, finely chopped
1/4 teaspoon
table salt
1/4 teaspoon
ground cumin
1/4 teaspoon
chipotle chile powder
2 pinches
ground cinnamon
1 pinch
ground cloves
2 tablespoons
chopped fresh parsley
1
egg, beaten
8 sheets
phyllo dough, thawed if frozen
Powdered sugar, to serve
Food Safety Instruction
DIRECTIONS
- Heat oven to 350°F and prepare a baking sheet with nonstick spray. Melt 1 tablespoon butter in nonstick skillet on medium-high heat; add onions. Cook and stir 5 minutes or until softened and lightly browned.
- Combine cooked onions, chicken, Fisher® Almonds, seasonings, parsley and egg in large bowl.
- Melt remaining butter. Brush 1 phyllo sheet with butter on one side, then drape over the inside of a 3 or 4-cup bowl. Press down slightly. Repeat with remaining butter and phyllo sheets, overlapping each sheet slightly so that the corners lie around the outside edge. Spoon chicken mixture into bowl and carefully fold phyllo toward center until filling is fully enclosed. Brush top with additional butter.
- Invert bowl carefully onto prepared pan. Remove bowl to reveal the dome-shaped basteeya. Brush with any remaining butter. Bake 25 min. or until golden brown and the internal temperature reaches 165°F. Cool slightly then transfer to paper towel-lined plate to soak up excess butter. Transfer to serving platter. Dust with a bit of powdered sugar while still warm.
PRODUCT USED
Tips
To toast almonds, place on ungreased baking sheet. Bake at 350°F for 10-15 minutes or until golden brown, stirring occasionally.
