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Mini Chicken Pastillas with Powdered Sugar topping

Mini Chicken Pastillas with Powdered Sugar Topping

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Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Course Appetizer, Snack
Cuisine Moroccan
Servings 12 mini pastillas

Equipment

  • Large skillet For cooking the chicken and reducing the filling.
  • Food processor To grind the almond mixture. If you don’t have one, a mortar and pestle or even a rolling pin and zip-top bag can be a decent substitute.
  • Pastry Brush For brushing the phyllo with melted butter.
  • Muffin tin Ideal for shaping the mini pastillas. Alternatively, use small ramekins or shape them freehand on a baking tray.
  • Baking sheet If baking freeform instead of using a muffin tin.

Ingredients
  

For the Chicken Filling

  • 2 tablespoons olive oil
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 1 pound boneless skinless chicken thighs (preferred for tenderness and flavor)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground white pepper
  • Salt to taste
  • 1 cup chicken broth
  • ¼ cup finely chopped parsley
  • ¼ cup finely chopped cilantro
  • 3 large eggs beaten

For the Almond Mixture

  • 1 cup blanched almonds
  • 3 tablespoons powdered sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon orange blossom water optional but highly recommended

For Assembly

  • 10 sheets of phyllo dough or brick pastry if available
  • ½ cup melted butter unsalted
  • 1 egg yolk for sealing

For Topping

  • Powdered sugar for dusting
  • Ground cinnamon optional decorative garnish

Instructions
 

Prepare the Chicken Filling

  1. Heat the olive oil in a large skillet over medium heat. Add the onions and garlic, sautéing until translucent. Stir in the chicken thighs along with the ginger, cinnamon, turmeric, white pepper, and salt. Sear the chicken until lightly browned, then add the chicken broth.
  2. Simmer uncovered for 25 minutes until the chicken is tender and most of the liquid has reduced. Shred the chicken in the pan using two forks. Add parsley and cilantro, then pour in the beaten eggs. Stir gently as the eggs cook, absorbing into the mixture to create a thick, almost scrambled texture. Set aside to cool.

Make the Almond Mixture

  1. Toast the blanched almonds in a dry skillet until golden, about 5–6 minutes. Let them cool slightly, then pulse in a food processor with powdered sugar, cinnamon, and orange blossom water until coarsely ground—not a paste, but a crumbly texture.

Assemble the Mini Pastillas

  1. Preheat the oven to 375°F (190°C).
  2. Lay out one sheet of phyllo dough and brush it lightly with melted butter. Fold it in half, then into a square that can fit into a muffin tin cup with some overhang. Gently press the dough into a greased muffin cup. Add about 1 tablespoon of chicken mixture and a teaspoon of almond mixture to the center.
  3. Fold over the dough edges to enclose the filling. Brush with more butter and a touch of egg yolk for shine. Repeat until all 12 mini pastillas are assembled.

Bake

  1. Bake for 25–30 minutes, or until golden and crisp. Let them rest for 5–10 minutes out of the oven. Carefully remove from the muffin tin.

Top and Serve

  1. Dust lightly with powdered sugar. Sprinkle with ground cinnamon in a crosshatch or diagonal stripe pattern for that authentic moroccan chicken pastilla presentation.