📝 About This Recipe
These exquisite mini Pastillas are a jewel of Moroccan gastronomy, traditionally served at weddings and grand celebrations. Each bite offers a sophisticated contrast of tender, saffron-infused chicken, aromatic ginger, and crunchy toasted almonds, all encased in a shatteringly crisp shell of buttery phyllo. Dusted with a delicate veil of powdered sugar and cinnamon, these hand-held pastries are an unforgettable fusion of savory spices and subtle sweetness.
🥗 Ingredients
The Chicken Filling
- 1.5 lbs Chicken Thighs (boneless and skinless, cut into small cubes)
- 2 large Yellow Onions (finely diced)
- 1/2 cup Fresh Parsley (finely chopped)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 teaspoon Ginger Powder
- 1 teaspoon Cinnamon Ground
- 1/2 teaspoon Saffron Threads (crushed)
- 1/2 teaspoon Turmeric
- 1/2 cup Chicken Broth
- 3 large Eggs (lightly beaten)
The Almond Crunch
- 1 cup Blanched Almonds (toasted and coarsely ground)
- 2 tablespoons Powdered Sugar
- 1 teaspoon Orange Blossom Water
Assembly and Garnish
- 1 package Phyllo Dough (thawed according to package directions)
- 3/4 cup Unsalted Butter (melted and clarified)
- 2 tablespoons Powdered Sugar (for dusting)
- 1 teaspoon Ground Cinnamon (for dusting)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium heat. Add the diced onions and sauté for 8-10 minutes until soft and translucent.
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2
Add the cubed chicken, parsley, cilantro, ginger, 1 teaspoon cinnamon, saffron, and turmeric. Stir well to coat the chicken in the aromatics.
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3
Pour in the chicken broth. Cover and simmer on low heat for 20-25 minutes until the chicken is tender and fully cooked.
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4
Remove the chicken with a slotted spoon and set aside. Increase the heat to medium-high to reduce the remaining onion liquid until most of the moisture has evaporated, leaving a thick onion 'jam'.
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5
Lower the heat and slowly pour the beaten eggs into the onion mixture. Stir constantly for 2-3 minutes until the eggs are scrambled and the mixture is relatively dry. Remove from heat and let cool.
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6
Shred the cooked chicken into small pieces and mix it back into the egg and onion mixture. Ensure the filling is completely cool before assembling to prevent the pastry from getting soggy.
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7
In a small bowl, combine the ground toasted almonds, 2 tablespoons of powdered sugar, and the orange blossom water. Mix until well incorporated.
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8
Preheat your oven to 375°F (190°C). Prepare a baking sheet with parchment paper.
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9
Lay out one sheet of phyllo dough (keep the rest covered with a damp towel). Brush with melted butter. Layer a second sheet on top and brush again. Cut the sheets into 4 equal squares or circles using a large cutter.
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10
Place about 2 tablespoons of the chicken filling in the center of a phyllo stack, followed by 1 tablespoon of the almond mixture.
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11
Fold the edges of the phyllo over the filling toward the center, creating a round, pleated bundle. Flip the bundle over so the pleats are on the bottom, creating a smooth top.
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12
Place the mini pastillas on the baking sheet and brush the tops generously with more melted butter.
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13
Bake for 20-25 minutes, or until the pastries are a deep golden brown and crispy.
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14
Remove from the oven and let cool for 5 minutes. Sift a generous layer of powdered sugar over the tops, followed by a decorative lattice pattern or dusting of ground cinnamon.
💡 Chef's Tips
Ensure the chicken filling is as dry as possible; excess liquid will make the phyllo dough soggy. Keep your phyllo dough covered with a slightly damp (not wet) kitchen towel at all times to prevent it from cracking. For the most authentic flavor, use true Moroccan saffron and high-quality Ceylon cinnamon. If you prefer a shortcut, you can use rotisserie chicken, but simmer it briefly with the spices and onions to infuse the flavor. These can be assembled a day in advance and kept in the fridge, but only bake them right before serving for maximum crunch.
🍽️ Serving Suggestions
Serve warm as an elegant appetizer alongside a glass of hot Moroccan Mint Tea. Pair with a side of Harissa-spiced yogurt for those who enjoy a spicy kick against the sweet dusting. Accompany with a fresh Moroccan orange and olive salad to cleanse the palate. Serve on a traditional silver platter to enhance the festive, royal feel of the dish.