Moroccan Spiced Chicken Pastries
These Moroccan Spiced Chicken Pastries are savory, flaky, and filled with warm spices, making them an impressive hand-held treat perfect for meals, snacks, or parties.
Ingredients
Filling
- 2 cups cooked chicken, shredded Use any cooked chicken, such as rotisserie.
- 1 medium onion, finely chopped Sauté until soft.
- 2 cloves garlic, minced Adds flavor to the filling.
- 1 tsp ground cumin Provides warmth and depth.
- 1 tsp ground cinnamon Enhances sweetness.
- 1 tsp paprika For color and mild heat.
- to taste Salt and pepper Adjust according to preference.
- 1/4 cup fresh parsley, chopped Can substitute with cilantro or mint.
Pastry
- 1 package of phyllo pastry Keep covered to prevent drying.
- Butter or oil for brushing Use oil for a lighter option.
Instructions
Preparation
- In a skillet, sauté the onion and garlic until soft and fragrant.
- Add the shredded chicken, cumin, cinnamon, paprika, salt, and pepper. Stir in the parsley and cook until heated through.
- Preheat the oven to 375°F (190°C) and prepare phyllo by keeping it covered with a damp towel.
Assembly
- Layer phyllo sheets, brushing each with melted butter or oil.
- Place a tablespoon of the chicken filling at one end, fold the sides over, and roll into a triangle shape.
- Place the briouats on a baking sheet and brush the tops with more butter.
Baking
- Bake for about 20 minutes or until golden brown, watching closely in the last 5 minutes.
- Serve warm with a dip or plain.
Notes
Refrigerate leftovers up to 3 days or freeze for up to 2 months. Reheat at 350°F for 8-10 minutes to re-crisp.