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Chicken Bastilla Mini
Individual Moroccan chicken pies in filo — the festive pastilla made into elegant individual portions.
Ingredients
Instructions
Cook onion in butter with ginger and saffron, add chicken and toss.
Add beaten eggs and scramble gently into chicken.
Mix ground almonds with icing sugar and cinnamon.
Cut filo into squares, brush with butter and layer 4 squares per portion.
Place almond mixture then chicken filling in the centre.
Gather filo up around filling and twist to seal.
Brush with butter.
Bake at 190C for 20 minutes until golden. Dust with icing sugar.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
