Mini Pastilla au Poulet is a small, savory pie made with spiced chicken, almonds, and spices wrapped in crispy brick pastry. It’s a tasty appetizer that combines sweet and savory flavors in every bite. You can easily make these mini pastillas at home to enjoy a traditional Moroccan dish.
Why You’ll Love Mini Pastilla au Poulet
You’ll find many reasons to enjoy making and serving Mini Pastilla au Poulet. First, the combination of spices like cinnamon, ginger, and ras el hanout infuses the chicken with deep, comforting flavors. The crispy layers of brick pastry create a delightful contrast with the creamy chicken filling. Plus, the addition of almonds mixed with sugar and orange blossom water adds a subtle sweetness and crunch that makes each bite memorable. It’s a dish that balances savory and sweet perfectly, ideal for sharing as an appetizer or light meal. Also, making these mini pastillas lets you explore Moroccan culinary traditions in your own kitchen, adding variety and culture to your cooking.
Ingredients You’ll Need for Mini Pastilla au Poulet
To make your mini pastillas, gather these fresh and flavorful ingredients:
- 1 whole chicken, cut into pieces
- 1 bunch of parsley, finely chopped
- 1 bunch of coriander, finely chopped
- 2 onions, thinly sliced
- 1 tablespoon sugar
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- A pinch of saffron threads
- 1 teaspoon ras el hanout (Moroccan spice blend)
- Salt and pepper to taste
- Cooking oil
- 5 eggs
- 12 sheets of brick pastry
- 250 grams peeled almonds, fried until golden
- 1 tablespoon orange blossom water
- ½ teaspoon cinnamon
- 50 grams sugar
- Powdered sugar and cinnamon for garnish
How to Make Mini Pastilla au Poulet
Start by heating some oil in a large pot and sauté the sliced onions until translucent. Add the chicken pieces, parsley, coriander, and all the spices: ginger, cinnamon, saffron, ras el hanout, salt, and pepper. Stir everything well so the chicken is coated in the fragrant spices. Pour enough water to just cover the chicken, cover the pot, and bring it to a boil.
Once boiling, reduce the heat to low and let it simmer gently. Stir occasionally and check the chicken’s tenderness. When the meat is fully cooked and starts falling off the bones, remove the chicken pieces from the pot and set them aside.
Leave the cooking liquid to reduce on the stove for about 15 more minutes, letting it thicken slightly. Beat the eggs in a bowl, then slowly pour them into the pot with the reduced sauce, stirring continuously. This will create a creamy, thick sauce. Turn off the heat and allow the sauce to cool.
While the sauce cools, shred the cooked chicken meat into small pieces and place it on a plate.
Next, prepare the almond mixture. In a food processor, pulse the fried almonds with cinnamon, sugar, and orange blossom water. Be careful not to over-process; you want some texture with small almond pieces.
To assemble each mini pastilla, place a sheet of brick pastry on parchment paper and brush it lightly with oil. Spoon about two tablespoons of the egg sauce onto the center, then add a layer of shredded chicken, and finally a spoonful of the almond mixture on top.
Fold the edges of the pastry inward to create a small, neat parcel. Place the pastillas on a baking tray lined with parchment paper. Repeat with the remaining ingredients until all are assembled.
Brush the tops with beaten egg yolk for a beautiful golden finish. Bake in a preheated oven at 200°C (about 390°F) for 20 minutes. Keep an eye on them to avoid over-browning — the pastillas should be golden but not too dark, so the filling stays moist.
Once out of the oven, dust the mini pastillas with powdered sugar and a sprinkle of cinnamon to give them their signature look and flavor. Serve them warm and enjoy the blend of crunchy pastry, tender chicken, and sweet-spiced almonds.
How to Serve Mini Pastilla au Poulet
Mini pastillas make a wonderful appetizer or party snack. You can serve them as finger food on a platter, perfect for guests to pick up and enjoy without utensils. Pair them with a fresh green salad dressed simply with lemon juice and olive oil to balance the richness of the pastillas.
They’re also great alongside a light vegetable soup or a warm cup of Moroccan mint tea for an authentic experience. If you want to add a touch of color, garnish the serving plate with fresh herbs like parsley or coriander.
Because of their small size, these pastillas are perfect for entertaining, allowing everyone to sample a tasty Moroccan dish without feeling too full. They can also be served as part of a larger meal with other Moroccan specialties like couscous or grilled vegetables.
Expert Tips for Perfect Mini Pastilla au Poulet
To make sure your mini pastillas turn out perfectly every time, keep a few tips in mind:
- When frying almonds, use medium heat and stir often to prevent burning. Golden almonds add great flavor and crunch.
- Don’t overcook the chicken; it should be tender enough to shred easily but still moist.
- The egg sauce should be thick but creamy. Stir constantly when adding eggs to avoid curdling.
- Handle the brick pastry sheets gently as they are delicate and can tear easily. Lightly brushing with oil helps with crispiness.
- Keep an eye on the oven while baking. Pastillas should be golden but not too dark or they will dry out.
- If you like a bit of sweetness, the final dusting of sugar and cinnamon is essential. It balances the spices and adds a lovely aroma.
- You can prepare the filling in advance and assemble right before baking to save time.
How to Store Mini Pastilla au Poulet
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a low oven (about 160°C or 320°F) for 10–15 minutes to bring back the crispiness of the pastry.
Avoid microwaving if possible, as this can make the pastry soggy. For longer storage, you can freeze the assembled pastillas before baking. Wrap them individually in plastic wrap and place them in a freezer bag. When ready to bake, thaw in the refrigerator overnight and bake as usual.
Variations to Try with Mini Pastilla au Poulet
While the classic chicken version is delicious, you can experiment with different fillings to suit your taste:
- Substitute the chicken with shredded turkey or even cooked seafood like shrimp for a coastal twist.
- Add finely chopped mushrooms or spinach to the filling for a vegetarian-friendly option.
- Include raisins or dried apricots in the almond mixture to increase the sweetness and texture variety.
- Try different nuts such as pistachios or walnuts for a richer nutty flavor.
- Spice up the filling with a pinch of chili flakes or harissa paste if you like some heat.
- For a different presentation, make larger pastillas in round pie dishes instead of mini parcels.
Frequently Asked Questions About Mini Pastilla au Poulet
What is Mini Pastilla au Poulet?
It is a traditional Moroccan dish made of spiced chicken, eggs, and almonds wrapped in thin brick pastry and baked until crispy. The mini size makes it perfect as an appetizer.
Can I make Mini Pastilla au Poulet ahead of time?
Yes, you can prepare the filling and almond mixture in advance and assemble the pastillas just before baking to keep the pastry crisp.
What can I serve with Mini Pastilla au Poulet?
They go well with a fresh salad, light soup, or Moroccan mint tea to balance their rich flavors.
Is Mini Pastilla au Poulet difficult to make?
With careful preparation and following the steps, it’s quite manageable even if you’re new to Moroccan cooking.
How do I keep the brick pastry crispy?
Brush the pastry lightly with oil before baking and avoid overbaking. Reheat in the oven instead of the microwave to maintain crispiness.
Mini Pastilla au Poulet
Équipement
- Four
- Mixeur
Ingrédients
- 1 unité poulet entier découpé en morceaux
- 1 botte persil finement haché
- 1 botte coriandre finement hachée
- 2 unités oignons finement tranchés
- 1 cuillère à soupe sucre
- 2 cuillères à café gingembre moulu
- 1 cuillère à café cannelle
- 1 pincée filaments de safran
- 1 cuillère à café ras el hanout mélange d’épices marocain
- sel au goût
- poivre au goût
- 5 unités œufs
- 12 feuilles pâte brick
- 250 g amandes pelées et frites jusqu’à dorées
- 1 cuillère à soupe eau de fleur d’oranger
- 50 g sucre
- ½ cuillère à café cannelle
- sucre glace pour garnir
Instructions
- Chauffez de l’huile dans une grande casserole et faites revenir les oignons tranchés jusqu’à ce qu’ils soient translucides.
- Ajoutez les morceaux de poulet, le persil, la coriandre et toutes les épices : gingembre, cannelle, safran, ras el hanout, sel et poivre. Mélangez bien.
- Couvrez d’eau juste assez pour recouvrir le poulet et portez à ébullition. Réduisez le feu et laissez mijoter jusqu’à ce que le poulet soit cuit.
- Retirez le poulet, laissez réduire le liquide de cuisson pendant 15 minutes. Battez les œufs et incorporez-les lentement au liquide réduit.
- Effilochez le poulet et préparez le mélange d’amandes en les mixant avec la cannelle, le sucre et l’eau de fleur d’oranger.
- Pour assembler, placez une feuille de pâte brick sur du papier sulfurisé, ajoutez la sauce aux œufs, le poulet effiloché et le mélange d’amandes. Repliez pour former des petits paquets.
- Badigeonnez de jaune d’œuf et faites cuire au four à 200°C pendant 20 minutes.
- Une fois dorées, saupoudrez de sucre glace et de cannelle avant de servir.