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!
Fragrant Moroccan Pork Bastilla
Transport yourself to Morocco with this fragrant sweet and savoury pie using pork.
