Moroccan Spiced Chicken Pastries
Crunchy and flaky pastries filled with aromatic spiced chicken, perfect for dinner or a snack.
Ingredients
For the filling
- 2 cups cooked shredded chicken (breast or thigh) Use thigh for juicier filling.
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- to taste Salt and pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh coriander
For the pastries
- 8 sheets phyllo sheets or brick pastry Phyllo adds crunch; brick is a sturdier alternative.
- 1 egg yolk for sealing
- 2 tablespoons melted butter or neutral oil For brushing.
- to taste Dried mint or parsley flakes For garnish.
Instructions
Preparation
- In a skillet, heat olive oil over medium heat.
- Add onion and garlic and sauté until translucent.
- Stir in shredded chicken and season with cumin, paprika, ginger, cinnamon, salt, and pepper.
- Cook for 3-4 minutes, then add chopped parsley and coriander. Mix well and remove from heat to cool.
- Cut phyllo or brick sheets into strips about 3 inches wide.
Assembly
- Place a spoonful of filling at the end of each strip and fold into triangles, like a flag, until sealed. Brush the end with egg yolk to close.
- Place triangles on a baking tray lined with parchment paper. Brush lightly with melted butter or oil.
Cooking
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes or until golden and crisp.
- Sprinkle with dried mint or parsley flakes before serving.
- Serve hot with harissa or yogurt dip.
Notes
If phyllo is uncooperative, cover it with a damp towel briefly. Do not overfill the pastries to avoid bursting during baking.