DINNER

Moroccan Spiced Chicken Pastries

Name: Moroccan Spiced Chicken Pastries
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Moroccan
Ingredients: 2 cups cooked shredded chicken (breast or thigh); 1 small onion, finely chopped; 2 tablespoons olive oil; 2 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon ground ginger; 1/2 teaspoon cinnamon; Salt and pepper to taste; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh coriander; 8 phyllo sheets or brick pastry; 1 egg yolk (for sealing); 2 tablespoons melted butter or neutral oil (for brushing); Dried mint or parsley flakes (for garnish)

Chef Olivia

December 14, 2025
4 min read

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why make this recipe

These Moroccan Spiced Chicken Pastries are warm, crisp, and full of spice. They are easy to make and work well as a snack or small meal. The spices are simple and give the chicken a warm, sweet, and savory taste. You can also serve them with rice or other mains like the best smothered chicken and rice recipe for a bigger meal.

how to make Moroccan Spiced Chicken Pastries

Mix cooked shredded chicken with soft onion, garlic, and spices. Add fresh parsley and coriander. Cool the mix a little. Cut pastry sheets into strips. Put filling on each strip and fold into small triangles. Brush with butter or oil and bake until golden. These steps make neat, crisp pastries you can eat hot.

Ingredients :

2 cups cooked shredded chicken (breast or thigh)
1 small onion, finely chopped
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
Salt and pepper to taste
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh coriander
8 phyllo sheets or brick pastry
1 egg yolk (for sealing)
2 tablespoons melted butter or neutral oil (for brushing)
Dried mint or parsley flakes (for garnish)

Directions :

In a skillet, heat olive oil over medium heat. Add onion and garlic and sauté until translucent.
Stir in shredded chicken and season with cumin, paprika, ginger, cinnamon, salt, and pepper.
Cook for 3-4 minutes, then add chopped parsley and coriander. Mix well and remove from heat to cool.
Cut phyllo or brick sheets into strips about 3 inches wide.
Place a spoonful of filling at the end of each strip and fold into triangles, like a flag, until sealed. Brush the end with egg yolk to close.
Place triangles on a baking tray lined with parchment paper. Brush lightly with melted butter or oil.
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes or until golden and crisp.
Sprinkle with dried mint or parsley flakes before serving.
Serve hot with harissa or yogurt dip.

Moroccan Spiced Chicken Pastries

introduction

This dish mixes simple pantry spices with cooked chicken and fresh herbs. The pastry gives a crisp shell and the filling stays juicy. You can make the filling ahead and fold the pastries when you need them. For a different meal idea, try pairing with smothered chicken and rice.

how to serve Moroccan Spiced Chicken Pastries

Serve hot from the oven. Offer a small bowl of plain yogurt or a spicy harissa dip. They also go well with a fresh salad or pickles. For a spicy mix plate, you can serve them with other bold dishes like Cajun chicken sloppy joes on the side.

how to store Moroccan Spiced Chicken Pastries

Room temp: Keep in a covered container for up to 2 hours.
Fridge: Cool fully, then store in an airtight container for up to 3 days.
Freeze: Place baked pastries on a tray to freeze solid, then transfer to a freezer bag for up to 1 month. Reheat in the oven at 350°F (175°C) until hot and crisp.

tips to make Moroccan Spiced Chicken Pastries

Use warm cooked chicken for best flavor. Leftover roast or rotisserie chicken works well.
Do not overfill the pastry strips. Small fillings fold easier and bake crisp.
Keep phyllo covered with a tea towel to stop it drying out.
Brush lightly with oil or butter to get even browning.
Let the filling cool a bit so the egg yolk seals well.

variation (if any)

Make them vegetarian: use spiced chickpeas or lentils instead of chicken.
Add chopped olives or preserved lemon for a salty, bright twist.
Use puff pastry if you do not have phyllo or brick pastry.
Add a bit of chili flakes to the filling for more heat.

FAQs

Q: Can I use raw chicken for the filling?
A: No. Use cooked shredded chicken. Raw chicken will not cook through inside the pastry.

Q: Can I bake these from frozen?
A: Yes. Bake from frozen at 375°F (190°C). Add 5–10 minutes to the bake time and check they are hot inside.

Q: How do I keep phyllo from drying out?
A: Keep unused sheets covered with a damp cloth while you work.

Q: Can I make these ahead?
A: Yes. Make and fold, then refrigerate for a few hours or freeze unbaked. Brush and bake when ready.

Q: What dip works best?
A: Plain yogurt mixed with lemon and a little salt is simple. Harissa gives a spicy kick.