Back to Recipe Menu

Poor man's Bstilla


  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat a little oil in a heavy-bottomed pan and gently fry the almonds until golden. Then set aside to cool, before coarsely chopping.
  • At the same time, heat a very good slurp of oil in a large heavy-bottomed pot and cook the onions over a low heat until very tender. (Don’t colour!)
  • Add ½ tspn ground cinnamon with the grated ginger and seasonings. Stir well and then add the chicken. Toss until the chicken is well coated and gently cook for about 10-15 mins until tender.
  • Then add the coriander. Mix well and set aside to cool a little.
  • Line a springform cake tin with oiled filo pastry sheets, overlapping a bit and overhanging on the sides. Then spoon in the chicken mixture and top with the toasted almonds. Fold in the filo pastry edges and top with 1 or 2 pastry sheets (not oiled).
  • Beat the egg with the milk. Then brush the top of the pie with the egg wash and cook in the oven for about 30 mins.
  • When ready, carefully turn the pie out onto a large plate and sprinkle with icing sugar and cinnamon.
  • Cut into wedges and serve with a simple salad on the side.


  • olive oil
  • 1/3 cup blanched almonds
  • 2 large onions, very finely sliced
  • ground cinnamon
  • 1 tspn grated fresh ginger
  • sea salt & freshly ground pepper
  • 6 boneless, skinless chicken thighs, cubed (or shredded, bought BBQ chicken,)
  • 3 heaped tbsp chopped fresh coriander
  • filo pastry sheets
  • olive oil spray
  • 1 egg
  • ¼ cup milk
  • icing sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm