🇲🇦 Moroccan

Potato Pastilla

Name: Potato Pastilla
Prep time: 18 min
Cook time: 30 min
Total time: 48 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 200 ml Heavy Cream; to taste Salt; 1, sliced into rings Onion; 4 Potato; 1 tbsp, for the dish Olive Oil; 4 Eggs; 100 g, grated Cheese; 1 tsp Ground Cinnamon; 100 g Almonds; 12 sheets Phyllo Dough; 1 tsp Ras el Hanout

🇲🇦 Moroccan

Sweet-savoury pastilla — potato layered with cinnamon almonds under crisp pastry. Ready in 48 minutes including prep.

Prep 18 min Cook 30 min Serves 4 Hard

Ingredients

Heavy Cream200 ml
Saltto taste
Onion1, sliced into rings
Potato4
Olive Oil1 tbsp, for the dish
Eggs4
Cheese100 g, grated
Ground Cinnamon1 tsp
Almonds100 g
Phyllo Dough12 sheets
Ras el Hanout1 tsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Heat the oven to 190°C and butter or oil a baking dish.
2
Layer the onion over the base, season, then nestle in the potato.
3
Pour the cream around the edges, scatter over the cheese and the ras el hanout.
4
Bake for 30-35 minutes until bubbling at the rim and burnished on top.
5
Rest for 5 minutes so it sets, then spoon out with the pan juices and plenty of black pepper.

Chef's tip

Every oven runs hot or cold; start checking 5 minutes early.

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Video: Simple Chicken Pastilla (Moroccan Pie) | Gordon Ramsay · on YouTube