Moroccan Spiced Chicken Pastries
A delightful blend of flavors wrapped in flaky pastry, these Moroccan Spiced Chicken Pastries are perfect as a snack or appetizer, featuring a savory filling of shredded chicken and warm spices.
Ingredients
Filling
- 2 cups cooked shredded chicken (breast or thigh)
- 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
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh coriander
Pastry
- 8 sheets phyllo sheets or brick pastry
- 1 egg yolk (for sealing)
- 2 tablespoons melted butter or neutral oil (for brushing)
- Dried mint or parsley flakes (for garnish)
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a skillet over medium heat.
- Add the finely chopped onion and minced garlic. Sauté until translucent, about 3-4 minutes.
- Incorporate the cooked shredded chicken and season with ground cumin, paprika, ground ginger, cinnamon, salt, and pepper. Cook for another 3-4 minutes.
- Remove from heat and mix in the freshly chopped parsley and coriander.
- Cut phyllo or brick pastry sheets into strips about 3 inches wide.
Folding & Baking
- Place a spoonful of the chicken filling at the end of each strip and fold the pastry over to form a triangle.
- Continue folding until the strip is fully wrapped, brushing the edge with egg yolk to seal.
- Arrange the pastries on a baking tray lined with parchment paper and brush tops with melted butter or oil.
- Preheat oven to 375°F (190°C) and bake for about 20-25 minutes, until golden brown.
- Sprinkle with dried mint or parsley flakes before serving.
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Notes
Keep phyllo or brick pastry covered while working to prevent drying. Feel free to adjust spices and herbs to your taste. Prepare filling a day in advance for enhanced flavors.