A Little PEAR-ification: Savory Chicken & Pear Pastilla {Recipe}

http://alittleclaireification.com #chickenpastilla #recipe

Today I have my game face AND my apron on and I am In-It-To-Win-It with my Savory Chicken & Pear Pastilla recipe!

Win what, you might ask?  Well you see, two awesome gals, Jen @ Four Marrs & One Venus and Julie @ White Lights On Wednesday , have this fantastic little challenge they do every couple of months called:

White Lights on Wednesdays
And for this round, I am matched up against some amazing competitors!

And our secret ingredient this time??



Oh boy.  And the competition is FIERCE! :)  These ladies can COOK!

So I wracked my brain trying to decide what to make.  I have a pear tartlet that I make and love but that seemed too obvious.  Stuffed pears?  SO many good recipes out there but I was really trying to find something a little off the beaten pear path.

So, judges, I present you with a Savory Chicken & Pear Pastilla!

It was definitely a challenge but it was really fun to make and it does NOT disappoint.  My boys LOVED it (score!!).

Fun fact: A “Pastilla” is a traditional Moroccan dish (sometimes called “Bastilla” in Spain) and basically involves some sort of savory, spiced meat stuffing baked inside layers of Fillo dough.  Yes, sometimes they even include Pigeon meat (!!).  I didn’t.

And that paper thin dough is called Phyllo or Filo or Fillo.  I just went with “Fillo” because that is the brand I used.  The link to the full recipe is at the end but here are the basics:

I started by getting my ingredients ready to go:

Chicken & Pear Pastilla from http://alittleclaireification.com #chickenpastilla #recipe

I diced the two Bartlett pears:

http://alittleclaireification.com #chickenpastilla #recipe

And I used two chicken leg quarters for this – let’s face it, those are always on sale and the dark meat added a great level of juicy flavor to this dish.  If you prefer chicken breasts, you could use those too.

Using a little vegetable oil, I browned the chicken on each side and then removed them from the pan for now.  See, it already smells like dinner’s cookin’!

Chicken & Pear Pastilla from http://alittleclaireification.com #chickenpastilla #recipe

I added the  onions and pears to the pan and let those cook down for about 10 minutes.

http://alittleclaireification.com #chickenpastilla #recipe

Then I added in the seasoning (those Moroccans know how to pack in some flavor!!  Cumin, Cinnamon, Allspice and fresh ginger – everybody in the pool!) .  I let that simmer for 2-3 more minutes.

 http://alittleclaireification.com #chickenpastilla #recipe

At this point the house smells ri-DONKulous, by the way. So yummy!  I added the chicken back into the pear mixture with some chicken stock and heavy cream.

 http://alittleclaireification.com #chickenpastilla #recipe

I covered it and simmered for 30 minutes so the chicken could cook through, then I removed the cooked chicken.

While the chicken cooled, I let the sauce simmer and thicken for another 10 minutes or so.  I then beat all of the eggs and yolk together and added to the pan, whisking for a few minutes and then  allowing the sauce to thicken once more.  The egg is not tempered so it will cook in the mixture.

In the meanwhile, I removed the skin and shredded the chicken into bite sized pieces and then returned the chicken to the pear sauce.  At this point I added salt and pepper to taste.  Yum.  You could stop here and have a delicious Moroccan “chicken pear stew”!

http://alittleclaireification.com #chickenpastilla #recipe

I lightly greased one of my 9″ SpringForm pans and started layering the Fillo dough.

http://alittleclaireification.com #chickenpastilla #recipe

I carefully folded the Fillo in half, length-wise and I brushed each layer with a little bit of butter (you can also use olive oil) in between layering so that the sheets draped over the sides.

http://alittleclaireification.com #chickenpastilla #recipe

http://alittleclaireification.com #chickenpastilla #recipe

http://alittleclaireification.com #chickenpastilla #recipe

 Last shot of all layers in, hanging over the sides!   Very hard to photograph but I tried!

http://alittleclaireification.com #chickenpastilla #recipe

I used a slotted spoon to scoop the chicken & pear filling into the pan and then carefully folded up each Fillo layer on top (like a little present to ME!! Nom, nom, nom!).

http://alittleclaireification.com #chickenpastilla #recipe

 Once the filling was all in and the layers were wrapped up, the Pastilla was ready to go into the oven.

 http://alittleclaireification.com #chickenpastilla #recipe


Baked for 40 minutes and voila!!  A beautifully golden-brown little package!

http://alittleclaireification.com #chickenpastilla #recipe

I let it let rest for 15 minutes before releasing from the pan:

http://alittleclaireification.com #chickenpastilla #recipe


Slice and serve!  A delicious savory Chicken & Pear Pastilla!  The full recipe is HERE.

http://alittleclaireification.com #chickenpastilla #recipe

 Have you made any savory dishes with Pears?  I would love to hear about them!



Also linking up to:

Chef In TrainingAngels HomesteadFeeding Big, Hungry Little Girl, DesignDecor, Diana Rambles, Just Us Four, Tatertots & Jello, PolkaDot Pretties,   My Turn For Us, Cheerios & Lattes,  Not Your Ordinary Recipes,


  1. says

    This looks delicious! I have a found memory of eating at a Moroccan restaurant, and eating a similar dish with our hands! The dish we ate used ground meat, and was dusted in powdered sugar.
    I’m your newest FB follower. Come visit me at My Sesame Seed Buns sometime!

    • Claire says

      That’s funny Kira- several of the recipes I researched did include powdered sugar on top but I opted to skip that part with the chicken… I will have to try it with ground beef too! Thanks for the follow and I’ll make sure to pop over to FB too! :)

    • Claire says

      Hi Renee! So glad you stopped by! I really don’t use fillo dough too often, but after this I will use it even more. It is fragile, yes, but I was just careful and used one sheet at a time. I had a small tear here and there, but not as hard as you might think. You might pick up a box and experiment with making a dish and let me know if you have any luck! I set my frozen roll out to defrost for an hour or too and then stuck it in the fridge until about an hour before I was ready to use it so it couldn’t get too warm. :)

  2. says

    This looks SO good Claire – definitely something I would try!

    I am delighted to meet you through this cooking challenge! I would love for you to share your creativity with us at Inspire Me Monday, and to join us for Friendship Friday so that we can get to know you better!

    Have a wonderful week!

    Create With Joy

  3. says

    I am so sorry it has taken me so long to come by and say thank you for linking up to In and Out of the Kitchen. This looks just wonderful and is a very interesting combination!

    I look forward to seeing what you will be bringing to the party next week! Don’t forget, 7:00 EST at http://FeedingBig.com


  4. says

    I love the flavor combo! It sounds and looks amazingly delicious!
    Thank you so much for sharing this at Wednesday Extravaganza – hope to see you there again this week with more of your deliciousness :)


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>