In a large nonstick pan, heat the
Olive Oil (3 Tbsp)
over medium heat. Once the oil is warm, transfer the
Onions (3 1/3 cups)
. Lower the heat to medium-low and cover with a lid. Leave until the onions are soft and translucent, about 15 minutes. Stir occasionally.
Fresh Cilantro (3 Tbsp)
Garlic (1/2 Tbsp)
Honey (2 Tbsp)
Ras el Hanout (1 tsp)
Salt (1/2 tsp)
. Stir the ingredients together and leave until the onions are golden brown, about 20 minutes. Stir occasionally. Taste the onions and add salt if necessary. Once the onions are golden, set the mixture aside until ready to assemble.
Preheat oven to 400 degrees F (200 degrees C).
In a small bowl, mix together the
Shelled Pistachios (3/4 cup)
Powdered Confectioners Sugar (1 Tbsp)
Ground Cinnamon (1 tsp)
. Set aside until ready to assemble.
In a small frying pan, melt the
Butter (1/2 Tbsp)
, scramble the
Large Eggs (2)
, and set it aside until ready to assemble. Make sure the scrambled eggs are not undercooked or runny. The liquid will affect the pastry during the assembling process.
Puff Pastry (11.5 oz)
. Dip a 2.5-inch cookie cutter into the dough and make as many circles as possible. Press the remains of the dough back together, flatten the dough with a rolling pin, and cut out more circles.
Place a tsp of the onion mixture in the center of a pastry circle, leaving enough of a border to seal the dough. Top with some
Roasted Chicken (7 oz)
about ¼ tsp pistachios and a generous pinch of
Lemon Zest (2)
Dip your fingers in water and brush around the edges of the dough. This will help to seal the dough. Gently place a second dough circle on top of the first one and seal the edges with a fork. Repeat the same process until you have exhausted all the pastry dough.
If desired brush the bastilas with a beaten egg. Transfer in the oven for 15 to 20 minutes until golden brown. Start checking for doneness after 15 minutes.
Serve warm and sprinkle each bastila with
Granulated Sugar (to taste)
and ground cinnamon.