Moroccan Spiced Chicken Pastries
These delightful pastries combine tender shredded chicken with aromatic spices, all wrapped in flaky phyllo pastry. Perfect as a snack, appetizer, or part of a main meal, they're sure to impress guests with their vibrant flavors and beautiful presentation.
Ingredients
For the Chicken Filling
- 2 cups cooked shredded chicken (breast or thigh) Use quality chicken for the best flavor.
- 1 small onion, finely chopped
- 2 tablespoons olive oil For sautéing.
- 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 Pastry
- 8 sheets phyllo sheets or brick pastry Keep covered to prevent drying.
- 1 large egg yolk (for sealing)
- 2 tablespoons melted butter or neutral oil (for brushing)
- to taste Dried mint or parsley flakes (for garnish)
Instructions
Preparation of Chicken Filling
- Start by heating the olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, sauté for about 3-4 minutes until translucent and fragrant.
- Stir in the cooked shredded chicken, seasoning with ground cumin, paprika, ginger, cinnamon, salt, and pepper. Cook for another 3-4 minutes.
- Remove from heat and stir in the chopped parsley and coriander.
Preparing the Pastry
- Cut the phyllo or brick pastry into strips approximately 3 inches wide.
- Place a spoonful of filling at the end of each strip, fold the dough into a triangle, brushing the edge with egg yolk to seal tightly.
- Line a baking tray with parchment paper and arrange the folded pastries with space in between.
- Brush the tops with melted butter.
Baking
- Preheat your oven to 375°F (190°C) and bake the pastries for about 20-25 minutes until golden brown.
- Garnish with dried mint or parsley flakes before serving.
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Notes
These pastries can be served hot or at room temperature with dips such as harissa or yogurt. They can also be frozen after cooking for later enjoyment.