90 min
Veal and Pearl Onion B'stilla
Recipe GLPR0a06f4f75f982e
A refined North African-inspired pastry featuring tender braised veal and caramelized pearl onions wrapped in delicate, golden phyllo dough. The veal is slow-cooked with warm spices including nutmeg and allspice, along with a hint of serrano heat, creating a rich and aromatic filling that is then sealed in crispy phyllo layers and baked until golden. This elegant dish serves 8 and makes a sophisticated main course.
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Ingredients
3 Tbsp Olive oil
10 Tbsp Unsalted butter, melted, divided, plus more as needed
1 lb Pearl onions, peeled
2¾ lb Boneless stew veal, cut into 2-inch chunks, patted dry
Kosher salt
Freshly ground black pepper
1 tsp Freshly grated nutmeg
1 tsp Ground allspice
1 Serrano chile, seeded and finely chopped
4 cups Veal or chicken stock
16 Phyllo dough sheets, thawed
Directions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, brown the veal chunks on all sides until deeply caramelized, approximately 3 to 4 minutes per batch. Transfer the browned veal to a plate and season generously with kosher salt and black pepper.
In the same pot, melt 2 Tbsp of the butter over medium heat. Add the peeled pearl onions and cook, stirring occasionally, until they are golden brown and caramelized, about 8 to 10 minutes. Transfer to a separate bowl.
Add 2 more Tbsp of butter to the pot and stir in the finely chopped serrano chile. Cook for about 1 minute until fragrant. Add the nutmeg and allspice, stirring constantly for 30 seconds to bloom the spices.
Return the browned veal to the pot along with any accumulated juices. Pour in the veal or chicken stock, ensuring the meat is mostly covered. Bring to a simmer, then reduce heat to low. Cover and braise for 1 hour and 15 minutes, stirring occasionally, until the veal is very tender.
Add the caramelized pearl onions to the braise and continue cooking uncovered for another 15 to 20 minutes until the liquid reduces and thickens into a silky sauce coating the veal and onions. Taste and adjust seasoning with salt and pepper. Allow the filling to cool to room temperature, about 15 minutes.
Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
Lay out one phyllo sheet on a clean work surface and brush lightly with melted butter. Continue layering and buttering 3 more phyllo sheets, creating a 4-sheet stack. Spoon one-eighth of the cooled veal and onion filling onto the center-lower portion of the stack.
Fold the bottom edge of the phyllo stack over the filling, then fold in the left and right sides. Roll the package tightly away from you to create a sealed parcel, sealing the final edge with a dab of melted butter. Place seam-side down on the prepared baking sheet.
Repeat with the remaining phyllo sheets and filling to create 8 parcels total, spacing them evenly on the baking sheet. Brush the exterior of each b'stilla with remaining melted butter.
Bake for 18 to 22 minutes until the phyllo is deep golden brown and crispy. Serve warm.
