Tuesday, July 16, 2013

Chicken and vegetable mini pastillas recipe

Photo: Chicken and vegetable mini pastillas recipe

The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try Chicken and vegetable mini pastillas recipe. Enjoy our collection of traditional Moroccan Food Recipes and learn how to make Chicken and vegetable mini pastillas recipe.

Recipe facts:
Cuisine: Moroccan
Meal Type: Main dish
Takes: 20 mins to prepare and 40 mins to cook
Serves: 4


8 sheets filo pastry, kept under a damp cloth
25g butter, melted
50ml olive oil
2 large skinless chicken breasts, finely diced
½tsp ground cinnamon
½tsp ground cumin
½tsp ground coriander
1 large onion, finely chopped
1 large carrot, peeled and finely diced
1 small red chilli, de-seeded and finely chopped
small handful of small broccoli florets
2tbsp parsley, finely chopped
1 red chilli pepper, finely sliced
sprigs of coriander leaves, to garnish


Pre-heat the oven to 200°C.

Heat the olive oil in a large frying pan over a medium heat and sweat the onion, chilli and carrot for 6-7 minutes, stirring occasionally. Add the chicken, broccoli and spices to the pan and continue to cook for 5-6 minutes, stirring occasionally.

Meanwhile, brush half of the filo pastry sheets with some of the melted butter. Arrange the non-brushed sheets on top and carefully sandwich together to secure them. Remove the filling from the heat and stir in the parsley. Place the chicken and vegetable filling in the centre of the pastry.

Bring the sides of the pastry over and around the filling to secure into pasty shapes, using any extra melted butter to help secure. Arrange on a lined baking tray and bake for 20-25 minutes until the pastry is golden, crispy and cooked. Remove and arrange on serving plates. Garnish each with some of the sliced chilli pepper and a sprig of coriander leaves.

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