Moroccan · Main course
Fes Pigeon Pastilla
The grand sweet-savoury pie of Fes — layers of crackling warqa pastry enclosing spiced shredded pigeon, a lemony saffron-onion sauce and a layer of almonds, dusted with icing sugar and cinnamon. It is the showpiece of a Fassi feast, the contrast of flaky pastry, savoury bird and sweet almond dusting utterly distinctive.
- Prep
- 60 min
- Cook
- 60 min
- Total
- 120 min
- Serves
- 6
- Level
- Advanced
Ingredients
- 4 pigeons (or substitute quail or chicken thighs)
- 3 onions, finely sliced
- 1 large bunch coriander and parsley, chopped
- Generous pinch saffron, 1 tsp ginger, 1 cinnamon stick, 1 tsp cinnamon
- 6 eggs, beaten
- 200 g almonds, fried and ground with 2 tbsp sugar
- 12 sheets warqa or filo pastry, and melted butter
- Icing sugar and cinnamon, to dust
Method
- 1
Braise the birds
Simmer the pigeons with the onions, saffron, ginger, cinnamon stick, herbs, salt and a little water for 45 minutes until tender, then shred the meat.
- 2
Reduce and set eggs
Reduce the cooking liquid to a thick, lemony onion sauce, then stir in the beaten eggs and cook to soft, moist curds.
- 3
Prepare almonds
Fry the almonds golden, then grind coarsely with the sugar and a little cinnamon.
- 4
Layer the pie
Butter a round tin and layer half the pastry, then the egg mixture, the shredded meat and the almonds, and enclose with the remaining pastry, tucking it under.
- 5
Bake and dust
Brush with butter and bake at 190°C for 25–30 minutes until crisp and golden, then dust with icing sugar and lattice with cinnamon.
Chef's tips
- Keep the egg curds moist — they bind the filling; overcooked, they turn dry and crumbly.
- Work quickly with warqa or filo and keep it covered so it does not dry and crack.
- The sweet-savoury contrast is the point; do not be shy with the sugar-and-cinnamon top.
Frequently asked questions
Can I use chicken instead of pigeon?
Yes — chicken thighs are the common substitute and make an excellent pastilla; pigeon is the traditional, more gamey Fassi original.
What is warqa?
Warqa is a paper-thin Moroccan pastry, similar to filo but more supple; filo is the easiest widely available substitute.