Fragrant Moroccan Pork Bastilla
Transport yourself to Morocco with this fragrant sweet and savoury pie using pork.
9 hours
Experienced Cooks
8
What you’ll need
INGREDIENTS
- 1.5kg SunPork Boston Butt, cut into 4-5 pieces
- 60g unsalted butter
- 2 brown onions, diced
- 2 garlic cloves, minced
- 2 Tbsp. ground turmeric
- 2 Tbsp. ground ginger
- 600ml chicken stock
- 1 tsp. ground black pepper
- 2 cinnamon sticks
- 6 saffron threads
- 1 Tbsp. orange blossom water
- 90g almond meal
- 100g flaked almonds
- 7 eggs, beaten
- ¼ cup parsley, chopped
- 16 filo pastry
- 4 Tbsp. icing sugar
- 2 Tbsp. ground cinnamon
How to make it
- In a large fry-pan on high heat with oil, brown all sides of the pork then place into a slow cooker.
- In the same pan, melt the butter and cook the onions and garlic until translucent. Add in the turmeric and ginger and cook for a further 2 mins. Pour in the chicken stock, pepper, cinnamon, saffron and orange blossom water. Use a wooden spoon to scrape the bottom of the pan. Bring to the boil and pour into the slow cooker with the pork.
- Slow cook for 8 hrs 30 mins on high.
- Shred the pork and stir through the sauce. Add in the almond meal, flaked almonds, 6 eggs, and parsley. Mix together until it roughly resembles a loose omelette. Set aside to cool.
- Pre-heat fan-forced oven to 180OC.
- Use 2 sheets of filo pastry. Spoon enough of the shredded pork to make a disc about 4.5cm diameter. Wrap the filling with the pastry taking care not to puncture the pastry. Place onto a lined baking tray and brush with the remaining egg. Repeat for the remaining filling and pastry. Bake for 25 mins.
- Remove bastilla from oven. Mix icing sugar and cinnamon together and sieve over the top.
- Serve and enjoy!
TIPS
If you’d like more sweetness try adding in sultanas!
