Serves 8
180 min
Veal and Pearl Onion B'stilla
Recipe GLPRc5cab18bb2640a
A North African-inspired savory pie featuring tender braised veal and caramelized pearl onions wrapped in delicate, crispy layers of phyllo dough. This elegant main course combines warm spices like allspice and nutmeg with a hint of heat from serrano chile, all bound together in a golden, flaky pastry shell.
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Ingredients
10 tablespoons unsalted butter, melted
3 tablespoons olive oil
1 pound pearl onions, peeled
2¾ pounds veal shank, deboned and cut into 2-inch cubes
Kosher salt and freshly ground black pepper, to taste
1 teaspoon ground allspice
1 teaspoon freshly grated nutmeg
1 serrano chile, stemmed, seeded, and finely chopped
4 cups veal or chicken stock
16 sheets phyllo dough
Directions
Season the veal cubes generously with kosher salt and black pepper on all sides.
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in batches to avoid crowding, brown the veal cubes on all sides, approximately 3 to 4 minutes per side. Transfer the browned veal to a plate.
In the same pot, add the peeled pearl onions and sauté until they begin to caramelize, stirring occasionally for about 8 to 10 minutes. Sprinkle the ground allspice, nutmeg, and finely chopped serrano chile over the onions and stir to distribute the spices evenly.
Return the browned veal to the pot with the onions and spices. Pour in the veal or chicken stock until the meat and onions are just covered. Bring the mixture to a simmer, then reduce heat to low, cover partially, and braise for approximately 1 hour and 45 minutes, or until the veal is very tender.
Remove the pot from heat and allow the braised veal and onion mixture to cool to room temperature. Once cooled, drain the solids from the braising liquid, reserving the meat and onions for the filling.
Preheat your oven to 375°F. Brush a 9-inch pie dish or similar baking vessel with some of the melted butter.
Lay out one sheet of phyllo dough and brush lightly with melted butter. Layer this sheet in the prepared pie dish, allowing some phyllo to overhang the edges. Repeat this process with 7 more phyllo sheets (8 total), brushing each with butter and slightly rotating the angles so that the overhanging phyllo creates a ruffled border.
Spread the cooled braised veal and pearl onion filling evenly over the phyllo layers in the pie dish.
Layer the remaining 8 sheets of phyllo dough over the filling, brushing each sheet with melted butter. Tuck any overhanging phyllo neatly over the top to form a sealed package.
Brush the top of the b'stilla generously with any remaining melted butter. Place the pie in the preheated 375°F oven and bake for 25 to 30 minutes, until the phyllo is golden brown and crispy.
Remove from the oven and allow to rest for 5 minutes before slicing. Serve warm, cut into wedges.
