Description
A savory finger food version of traditional Chicken Pastilla, wrapped in crispy pastry.
Ingredients
Scale
- 1 lb chicken, cooked and shredded
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground turmeric
- 1/2 cup almonds, toasted and chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup sugar
- 2 sheets of phyllo pastry
- 1 egg, beaten
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a pan, sauté onion and garlic until soft.
- Add shredded chicken, spices, almonds, parsley, and sugar. Mix well.
- Lay out phyllo pastry and cut into strips.
- Place a spoonful of the chicken mixture at one end of each strip.
- Roll the pastry over the filling, folding in the sides to secure it.
- Brush the tops with beaten egg.
- Bake for 20 minutes or until golden brown.
Notes
- Serve warm for best flavor.
- Can be prepared ahead of time and frozen before baking.
- Adjust spices to taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 40mg
Keywords: Chicken Pastilla, finger food, appetizer, Moroccan cuisine