CHICKEN PASTILLA TRIANGLES
PREP + COOK TIME 1 HOUR 15 MINUTES (+ STANDING) MAKES 8
Pastilla is a traditional Moroccan pie served on special occasions. pinch of saffron threads
1 tablespoon hot water
2 tablespoons olive oil
4 green onions, chopped finely
2 cloves garlic, crushed
1 teaspoon ground turmeric
1 teaspoon ground ginger
½ teaspoon ground cinnamon
500g minced free−range chicken
1 cup (160g) roasted whole blanched
almonds, chopped coarsely
1 cup coarsely chopped fresh coriander 1 cup coarsely chopped fresh
8 sheets fillo pastry
½ cup (125ml) olive oil, extra ¼ teaspoon ground cinnamon, extra
1 Combine saffron and the water in a small bowl; set aside.
2 Heat oil in a large frying pan over medium−high heat; cook onion, garlic, turmeric, ginger and the ground cinnamon for 5 minutes or until onion softens. Add chicken; cook, stirring, for 3 minutes or until chicken browns. Season with salt.
Add saffron mixture; cook for
1 minute or until water evaporates. Transfer to a large bowl. Stir in almonds, coriander and parsley; set aside to cool completely.
3 Preheat oven to 180°C/160°C fan. 4 Brush one sheet of pastry with a little of the extra oil; cut in half lengthways, top with remaining strip. Place ½ cup chicken mixture in a corner of the pastry strip, leaving a 1cm border. Fold opposite corner of pastry diagonally across filling to form a triangle; continue folding to end of pastry sheet, retaining triangular shape. Place on a lightly oiled oven tray, seam−side down; repeat with remaining pastry, oil and chicken filling.
5 Brush triangles with a little more oil; dust with the extra cinnamon. Bake for 50 minutes or until browned lightly.
Serve with yoghurt, lemon wedges and coriander leaves.