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Pastilla au poulet (tourte marocaine aux feuilles de Brick)

Pastilla au poulet: Easy Moroccan Brick Pastry Delight

A delicious Moroccan dish made with layers of crispy brick pastry, filled with a savory blend of chicken and spices.

  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 whole chicken
  • 2 cups onion, finely chopped
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon saffron threads
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 4 eggs
  • 10 sheets of brick pastry
  • 1/2 cup melted butter
  • 1/2 cup powdered sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Boil the whole chicken with the onions, spices, and herbs until fully cooked. Remove chicken and shred meat.
  3. In a bowl, mix shredded chicken with beaten eggs.
  4. Lay a sheet of brick pastry in a greased pie dish, brush with melted butter, and layer with more sheets, offsetting them.
  5. Fill with the chicken mixture, then fold over the pastry edges and cover with more pastry.
  6. Brush the top with butter and sprinkle with powdered sugar.
  7. Bake for 30-40 minutes or until golden brown. Serve warm.

Notes

  • For a richer flavor, add almonds to the filling.
  • Can be served with a side of salad for freshness.
  • Author: Souzan
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Baking
  • Cuisine: Moroccan
  • Diet: Gluten-Free

Nutrition

  • Serving Size: 1 piece
  • Calories: 400
  • Sugar: 5g
  • Sodium: 300mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 20g
  • Cholesterol: 125mg

Keywords: Pastilla au poulet, Moroccan pastry, chicken recipe, Moroccan cuisine