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Recipe

Serves

6 1×

Serves 6 parcelsPrep 30 minCook 25 minTotal 55 min

Ingredients

  • 350 g cooked chicken, shredded (rotisserie or leftover roast)
  • 1 onion, very finely diced
  • 2 garlic cloves, crushed
  • 1 tsp ground cinnamon, plus extra to dust
  • 1/2 tsp ground ginger
  • 1/4 tsp ground turmeric
  • Pinch of saffron or 1/4 tsp turmeric extra, optional
  • 400 g tin chickpeas, drained and lightly crushed
  • 2 tbsp fresh coriander, chopped
  • 50 g almonds, toasted and roughly chopped
  • 1 egg, beaten
  • 6 sheets filo pastry
  • 60 g butter, melted
  • Icing sugar, to dust

Method

  1. Soften the onion in a dry pan with 1 tbsp of the butter for 8 minutes. Add the garlic and spices and cook 1 minute.
  2. Add the shredded chicken, chickpeas and coriander. Stir until hot and coated. Season.
  3. Fold in the toasted almonds and the beaten egg, mixing until the filling holds together. Cool completely.
  4. Heat the oven to 190C conventional or 170C fan. Brush the filo sheets with the remaining melted butter.
  5. Cut each filo sheet in half. Place a spoonful of filling at one end of each piece, fold in the sides and roll up into parcels.
  6. Place seam-side down on a lined baking tray and brush with more butter.
  7. Bake for 20 to 25 minutes until deep golden and crisp.
  8. Dust lightly with icing sugar and a pinch of cinnamon before serving warm.

Chicken Pastilla Style Parcels

Golden crisp filo parcels of spiced chicken pastilla on a cream plate, one opened to show the almond and chicken filling

Chicken pastilla style parcels take the flavours of the Moroccan classic.

Spiced shredded chicken, toasted almonds, cinnamon and a dusting of icing sugar fold into crisp filo hand pies.

They look like a showpiece but come together with rotisserie-shortcut speed.

Recipe

JUMP TO RECIPE

Servings: 6 parcels
Prep time: 30 minutes
Cook time: 25 minutes
Total time: 55 minutes

Tips

  • The filling must be cool before folding or the filo tears.
  • Filo dries out fast, so keep it under a damp tea towel while you work.
  • They are done when the parcel feels hollow and crisp, not doughy.

Variations

  • Swap the chicken for shredded roast duck.
  • Add 2 tbsp chopped dried apricots to the filling.
  • Make one large pastilla in a cake tin using whole filo sheets, baking 35 minutes.

FAQ

Q: Can they be frozen?
A: Yes, freeze unbaked on a tray then bag; bake from frozen adding 5 to 7 minutes.

Q: Can I make them ahead?
A: Fill and fold in the morning, refrigerate covered, bake fresh at dinner.

Q: Are they meant to be sweet?
A: A light dusting is traditional; leave it off if you prefer purely savoury.

Q: What can I serve with them?
A: A lemony rocket salad or simply yoghurt with mint.