The Easiest Way to Make Individual Chicken Pastillas with Phyllo Dough
Ingredients:
For the filling:
- Oil + Olive Oil
- Chopped onion
- 1 whole chicken
- Spices: Salt, black pepper, ginger, turmeric, cinnamon
- Minced garlic
- Ghee (clarified butter)
- Chopped parsley
- Saffron soaked in a little water
- 3 tablespoons sugar (45 g)
- 5 eggs
For the almond filling:
- 250 g almonds, fried or roasted in the oven with 1 tablespoon of oil
- 3 tablespoons powdered sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon melted butter
- 1 tablespoon orange blossom water
- Phyllo dough or pastilla sheets
- Melted butter
Preparation:
Prepare the Chicken Filling:
- In a skillet, heat the oil and olive oil, then sauté the chopped onion until golden.
- Add the chicken pieces, spices (salt, black pepper, ginger, turmeric, cinnamon), and minced garlic, then cook with the ghee until the chicken browns.
- Add the parsley and saffron water, then simmer the mixture until the chicken is fully cooked.
- Mix the sugar with the eggs in a bowl, then add to the skillet over low heat, stirring until the mixture thickens slightly.
Prepare the Almond Filling:
- In a bowl, mix the roasted almonds with powdered sugar and cinnamon.
- Add the melted butter and orange blossom water, then combine well.
Assemble the Pastillas:
- Brush the phyllo dough sheets with melted butter.
- Add a layer of the chicken filling, then a layer of the almond filling on top.
- Wrap the pastilla into individual portions using the phyllo dough.
Bake:
- Place the pastillas on a baking tray greased with butter, then brush the tops with melted butter.
- Bake in a preheated oven at 180°C (350°F) until golden and crispy.
Note:
- These individual pastillas can be served with a light salad or side dishes as desired. Enjoy!