Moroccan Bastilla

PASTIYA (also BESTILA). (Pigeon Pie). In a large pan, place the onions, oil, 2 teaspoons of the salt, and the pepper. Stir-fry over moderate heat for several minutes. Cover the pan, reduce the heat to low, and fry for about 15 minutes longer to reduce the bulk of the onions. Pour in the saffron/water mixture. Mix well. Place the chicken pieces on top of the onions. Cover the pan and continue to cook for 1/2 hour more, or until the chicken is tender. No liquid is added since the onions and chicken will provide the moisture required. Remove the chicken. Cut the meat off the bones and discard the bones. Cut the meat into small (about 1/2-inch) pieces. Set aside. Stir the chopped parsley into the onions. Pour in the eggs and over very low heat stir the mixture until it is slightly cooked, about 5 minutes. Set aside. In a processor, grind or chop the almonds to medium-fine consistency, leaving some texture. Mix the almonds, sugar, and cinnamon together. Set aside. Coat the bottom and sides of a 14 by 10 by 3-inch baking pan with the melted margarine. (A modern note, formerly vegetable oil was used.) Open the package of fillo and spread the sheets out flat. Cover the sheets with a slightly damp kitchen towel to prevent them from drying out. Lay down 2 sheets over the pan bottom and coat the top sheet with the melted margarine, using a pastry brush. The excess inch or two of fillo around the sides may be trimmed with a sharp knife or folded in. Lay down 10 sheets in this way, coating every other sheet. Spread out the cut up chicken over the pastry and smooth out the surface from corner to corner. Lay down 8 more sheets of fillo, brushing every other sheet with the melted margarine. Spread out the ground almond mixture over the top. Lay down 6 more fillo sheets and over these, spread out the onion/egg mixture. Cover with 8 more sheets of fillo, brushing each of the last 3 sheets with melted margarine. At this point, tuck in the fillo around the inner sides of the pan so that the top is a smooth surface. Cut the completed pie into 3-inch squares, 4 strips down and 5 strips across, cutting through to the bottom of the pan. Brush each square with the beaten egg. Bake in a preheated, 350 degree F. oven for 1 hour. Remove the pan and recut through each square to the bottom of the pan. Serve warm along with Moroccan salads and other dishes. Makes 20 servings. NOTE: TO PREPARE THE ALMONDS: Blanch the almonds in boiling water. Cool them slightly and remove the skins. Dry the almonds. In a skillet, heat oil. Add the almonds and fry over low heat for several minutes, until the nuts reach a toasted, light tan color. Remove the almonds from the oil and toss them on paper towels to drain off any excess oil. (A Moroccan friend said that she puts the blanched almonds on a cookie sheet in a preheated, 350 degree F. oven and toasts the nuts for about 15 minutes.) VARIATION: Individual pies are often the most convenient method of preparation for appetizers and cocktail parties. They are substantial portions with all the characteristic flavors of the large pies. The disadvantage of the large pie is that the fragments of filling do have a tendency to fall out. This is not important when served on a plate, but is inconvenient when standing up with a drink in one hand. 20 sheets fillo margarine, melted 1 egg yolk 1 tsp egg white Prepare all the steps taken for the large pie filling and set aside as done previously. Mix the chicken, onions, and almonds together, the complete filling for the individual pies. Butter 1 sheet of fillo and fold it in half lengthwise. Put 2 heaping tablespoons filling at one end of the fillo sheet and fold it over twice. Fold over each side toward the center so that the individual bundle is about 5-inches in width, and continue rolling until you have reached the end of the sheet. You should have a pie 2-inches thick and 5-inches in length. Prepare all the pies this way and place them on a cookie sheet brushed with margarine. Paint the surface of each pie with the egg mixture. Bake in a preheated, 350 degree F. oven for about 45 minutes, somewhat less than the large pie. Serve warm. Makes 20 individual pies.