Mini Chicken Bastillas

 Photo by Savannah Van der Niet

Photo by Savannah Van der Niet


This recipe is pretty much a tweaked version of the one off this GREAT Moroccan cooking website called ‘Cooking with Alia’.  If you wanna do it right, follow her recipe (and check out a few more, while your there). Mine’s just a bit simpler, for lazy motherfuckers.

Real bastillas often have cinnamon and/or sugar dusted over the top – I bloody love them, but I thought it might be a bit much for some of my guests (sweet/savoury is a thing but some people hate it. Personally I hate fruit in savoury salads. Unrelated but I’d really like it to stop). If your mates are on board the swavoury (sorry) train though, definitely give it a go. You don’t HAVE to put the butter in at the end, but as my chicken mixture had been sitting in the fridge since the day before I was worried they’d be dry. And it worked, they were pretty perfect. Plus, fat’s good for you now. Everyone says so.

Makes about 20 pastries

Ingridients

750g chicken breast
1 tablespoon turmeric
1 tablespoon ground cumin
1 tabelspoon ground coriander
2 teaspoons ground cloves
2 tspoons ground cinnamon
1 tablespoon raw sugar
1 Onion
4 Cloves of garlic
½ cup fresh parsley, roughly chopped
5 eggs
100g butter
2 packets filo dough
250 grams almond meal

Put the chicken, tumeric, cumin, coriander parsley, onion, garlic, salt and pepper, and a few splashes of olive oil in a pot with a lid. Make sure the chicken in covered in spices and oil, then cook for about 5 minutes, until chicken is starting to colour all over. Add 1 cup of water, cover with the lid and cook for another 10-15 minutes, until all the chicken is cooked through. Take the chicken pieces out of the sauce and break up into small pieces. Reheat the sauce (add a bit more water if it’s more solid than liquid) and add FOUR of the eggs, mixing until they’re cooked through. Mix this egg mixture with the chicken.

Fry the almond meal with some olive oil, cinnamon, cloves and sugar until it’s browned and tastes toasted.

Beat the remaining egg in a bowl. Cut up the butter into small (about 1cm square) cubes.

Get one square filo sheet on your bench. Put about 1 heaped tablespoon of chicken and egg mixture in the middle. Put one square of butter on top, and sprinkle with almond-meal mixture (about 1 teaspoon in each pastry). Fold up the sides, using the beaten egg to stick the pastry down. Put another piece of pastry on top of your parcel, then flip it over and fold up and stick down the sides again, so it’s wrapped in two layers. Brush the flat top of the pastry with egg, and sprinkle black sesame or poppy seeds on the top.

Cook at 180 degrees for 10-15 minutes, until the pastry is brown.

 Photo by Savannah Van der Niet

Photo by Savannah Van der Niet