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Mini Chicken Pastillas

Written by FDM

If you like the sweet taste of pastilla, you will love this very simple version of chicken pastilla with almonds. A true delight.


Pastilla leaves (filo dough)
2 kg of chicken meat cut into pieces
4 eggs
125 g of slivered almonds
2 onions
5 branches of coriander
1 tablespoon of honey
50 g of butter
2 tablespoons of cinnamon
Powdered sugar to decorate


Toast the almonds in a pan with a spoon of oil. In a pressure cooker, cook the chicken pieces with 20 g of butter and a tablespoon of oil, add the chopped onions, the coriander branches, the honey, a teaspoon of cinnamon, and a little salt. Moisten with 20 cl of water and cook for 40 minutes. Then on to the chicken pieces. Shred the meat and set aside. Remove the coriander branches from the broth and reduce it over low heat. Beat the eggs, pour them over the broth, stirring vigorously to obtain a thick sauce. Return the chicken pieces, and adjust the seasoning if necessary.

Butter a sheet of pastilla, then place the equivalent of 2 spoons of stuffing in the center, as well as a tablespoon of crushed almonds, then fold the ends of the sheet towards the center. Cover the top with a sheet of pastilla and fold. Brush with butter. Place the mini-pastillas on a baking sheet covered with baking paper. Position the mini-pastillas with the folded side down. Bake in the preheated oven at 180 ° C for 20 min. Garnish with icing sugar and cinnamon.