My Homemade Mini Pastilla
Hi everyone! To those who don’t know me yet, welcome to my blog, Sparkle Dose. I’m Nourell, and today’s post comes straight from my humble kitchen. This is where I share the simple recipes I cook with all my love for my small family. I am truly so happy to have you here with me.
Today, we are making Mini Pastillas. I’m sure many of you have heard of the famous, crispy, and delicious Moroccan Pastilla. We’ll be preparing the sweet version filled with a savory and sweet chicken mixture. To be honest, I’m still a beginner when it comes to Moroccan cooking! I’m still discovering and learning so much. Even though skills and methods have evolved, I still love traditional cooking, the way our grandmothers used to make it. No matter how much things change, Moroccan food always keeps its authentic soul.
What is in a Moroccan Pastilla?
If you are wondering what makes this dish so special, it’s the incredible blend of aromatic flavors. Pastilla (pronounced Basteela or B’stila) is an elegant dish that traveled from royal palaces to Moroccan homes. It’s an authentic staple that showcases flavors like no other—think saffron, cinnamon, and ginger tucked inside crispy layers of dough.
Moroccan Chicken Pastilla Ingredients
I’ll try to keep things as simple as possible for you. Here is what I used for my recipe:
●Chicken: 2 large chicken breasts and 2 chicken thighs.
●Onions: 2 large onions, finely chopped.
●Dough: Ideally, use "Warka" (steam-cooked pastry). If not available, Phyllo dough or Buraq sheets from the store work just fine.
●Spices: Salt, black pepper, turmeric, ginger, and a good amount of cinnamon.
●Sweetness: 2 tablespoons of sugar (or honey) to give that signature sweet-savory balance.
●Eggs: 2 eggs to thicken the sauce.
Finishing touches: Butter for brushing, powdered sugar, and ground cinnamon for decoration.
Traditional Moroccan Pastilla Recipe with Chicken
First, let’s start with the chicken. In a pot, add your chopped onions and some olive oil. Sauté the chicken pieces with the onions until they soften, then add your spices (except for the cinnamon, which we add at the end). Add just enough boiling water to cover the chicken and let it cook thoroughly.
Once the chicken is done, remove it from the pot and let it cool. Now, let the remaining onion sauce simmer until the water evaporates completely. Add the sugar and a teaspoon of cinnamon. Whisk two eggs and add them gradually to the sauce, stirring constantly until the mixture is dry and firm.
Now, shred the cooled chicken by hand into very small pieces and mix it well with the onion and egg mixture. This is your delicious filling!
How to Assemble Your Mini Pastilla
To get that perfect round shape, I use a small circular mold. Place your pastry sheet in the mold, fill it with the chicken mixture, and fold the edges neatly. I use egg yolk to seal the edges and brush the top to get a beautiful golden color.
Pro Tip: My little son helped me with this part! He loves acting like a "little chef" in the kitchen, and it makes the process so much more fun.
Best Chicken Pastilla Recipe
Cooking Tips
Temperature: Preheat your oven to 180°C. When you start baking, lower it to 150°C. This ensures the pastry layers cook deeply and stay crispy.
Timing: It usually takes about 40 minutes. Keep an eye on them until they are golden brown.
The Crunch: Don’t be afraid of butter! Brush your sheets well to keep them moist while assembling and crunchy after baking.
Decoration and Serving
Once they are out of the oven, let them cool for a few minutes. Decorate them with a dusting of powdered sugar and some ground cinnamon lines. This adds that extra layer of traditional flavor that we all love.
I shared these mini pastillas with my family immediately after cooking. They are truly as "sweet" as their name suggests! I hope you enjoyed reading this recipe and that you feel inspired to try it in your own kitchen.
Let’s connect in the comments! I would be so happy to hear from you. Where are you following my little blog from? Sending you lots of sparkle doses from Nourell’s little kitchen!
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That sounds amazing! I'm dying to try it but I'll have to figure out the dough thing. I live in the middle of nowhere and can't find those near me. I may have to wait til I make a trip to the city one of these days.
ReplyDeleteThat’s a great point! If you can’t find the traditional pastry sheets near you, look for 'Turkish Borek' pastry in larger supermarkets, it’s very similar to the steam-prepared ones and works perfectly. Honestly, making the dough from scratch requires a bit of technique, so I usually prefer buying it ready-made from local steam-pastry shops too! I hope you get to try it soon!
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