Moroccan Spiced Chicken Pastries
Deliciously crispy pastries filled with spiced chicken, combining warmth and nostalgia in every bite.
Ingredients
Filling Ingredients
- 2 cups cooked shredded chicken (breast or thigh) Can use leftovers or rotisserie chicken.
- 1 small onion, finely chopped Brings sweetness when sautéed.
- 2 tablespoons olive oil For sautéing.
- 2 cloves garlic, minced Enhances flavor.
- 1 teaspoon ground cumin Essential for Moroccan flavor.
- 1 teaspoon paprika Use smoked for extra flavor.
- 1/2 teaspoon ground ginger Adds depth of flavor.
- 1/2 teaspoon cinnamon Brings warmth.
- to taste salt and pepper Essential seasonings.
- 2 tablespoons chopped fresh parsley Adds freshness.
- 2 tablespoons chopped fresh coriander Optional, can leave out.
Pastry Ingredients
- 8 phyllo sheets or brick pastry Can use either for layers.
- 1 large egg yolk For sealing the pastries.
- 2 tablespoons melted butter or neutral oil For brushing.
- to taste dried mint or parsley flakes For garnish.
Instructions
Preparation
- Heat olive oil in a skillet over medium heat.
- Add onion and garlic; sauté until translucent, about 3-4 minutes.
- Stir in shredded chicken and season with spices, cooking for 3-4 minutes.
- Mix in fresh herbs, then remove from heat to cool.
- Cut phyllo or brick sheets into 3-inch strips, keeping unused sheets covered with a damp towel.
Folding and Baking
- Place a spoonful of filling at one end of each strip. Fold into triangles, sealing with egg yolk.
- Place pastries on a baking tray lined with parchment paper and brush lightly with melted butter or oil.
- Bake at 375°F (190°C) for 20-25 minutes until golden and crisp.
- Garnish with dried mint or parsley flakes before serving.
Notes
Let filling cool completely before wrapping to prevent soggy pastries. Add sesame seeds for extra crunch if desired.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 15gProtein: 12gFat: 10gSaturated Fat: 3gSodium: 300mgFiber: 1gSugar: 1g
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