Chicken pastilla triangles

Feeling peckish?

  • 1 hr 15 mins cooking
  • Serves 8
  • Print
We just love this crisp Moroccan pastilla recipe: crunchy baked pastry triangles filled with juicy chicken and Eastern spices.
Looking for more pastry recipes?


  • 1 pinch saffron threads
  • 1 tablespoon hot water
  • 2 tablespoons olive oil
  • 2 medium red onions (340g), chopped finely
  • 2 cloves garlic, crushed
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • ¾ teaspoon ground cinnamon
  • 500 grams minced free-range chicken
  • 1 cup (160g) roasted whole blanched almonds, chopped coarsely
  • 1 cup coarsely chopped fresh coriander (cilantro)
  • 1 cup coarsely chopped fresh flat-leaf parsley
  • 8 sheets fillo pastry
  • ½ cup (125ml) olive oil, 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 ½ teaspoon ground cinnamon for 5 minutes or until onion softens. Add chicken; cook, stirring, for 5 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.
  • 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 (½ inch) 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 remaining cinnamon. Bake for 50 minutes or until browned lightly.


Serve with yoghurt, lemon wedges and coriander leaves.

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