Description
Delicious golden, flaky pastries filled with spiced chicken, perfect for intimate gatherings or cozy weeknight dinners.
Ingredients
Scale
- 2 cups cooked shredded chicken (breast or thigh)
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 2 garlic cloves, 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
- 8 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
- In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until golden.
- Add minced garlic and sauté until fragrant.
- Stir in shredded chicken and season with cumin, paprika, ginger, cinnamon, salt, and pepper. Cook for 3-4 minutes.
- Remove from heat and mix in parsley and coriander. Let the filling cool slightly.
- Cut phyllo sheets into 3-inch wide strips. Place a spoonful of filling at one end and fold into triangles until sealed.
- Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
- Brush each pastry with melted butter or oil and place on the prepared tray.
- Bake for 20-25 minutes until golden brown and crispy.
- Sprinkle with dried mint or parsley flakes before serving warm.
Notes
Serve with spicy harissa or cooling yogurt for an elevated experience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 pastry
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 60mg