Bstilla (spiced chicken and almond parcels)

Cooking Meat Bstilla (spiced chicken and almond parcels)

Celebrate the festive season with these tasty chicken pastries.

Lables: Fish free Lactose free Shellfish free
  1. Heat the oil and 1/2 tablespoon of the butter in a frypan over medium heat, add onion and cook for 1 minute. Add chicken and spice and cook, stirring, for 1-2 minutes. Season with salt and pepper, and add wine and stock. Cook until all liquid is absorbed and chicken is cooked. Cool slightly. Place in a food processor with the egg and herbs, pulse for 1-2 seconds just to combine. Melt remaining butter. Repeat filo method as in briks recipe (left), except sprinkle chopped almonds between sheets. Brush tops with butter. Sprinkle with flaked almonds. Bake for 15 minutes or until golden. Dust with icing sugar.

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1 tbsp olive oil
130g unsalted butter
1 small onion, finely chopped
1 chicken breast fillet, roughly chopped
2 tsp ras el hanout spice*
50ml white wine
1/2 cup Massel chicken style liquid stock
1 hard-boiled egg, peeled, chopped
1 tbsp chopped coriander
1 tbsp chopped parsley
16 sheets filo pastry
2 tbsp toasted almonds, chopped
2 tbsp flaked almonds
Icing sugar, to dust

Adv

Autors
Preparation time
30
Cooking time
45
Difficulty
Medium
Serves
people
Method
Baking
Category
Meat
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