Moroccan chicken pie known as Bastilla, with layers of chicken, eggs, almonds and spices, is made simply into a finger-food Tapas chicken roll.
Course Tapas
Cuisine Moroccan
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 4servings
Ingredients
1 1/2Cooked Chicken breast shredded
3Eggs
1/4cupLemon juice
1cupAlmond meal or crushed almonds
1/8cupOlive oil
1tbspCinnamon
1tspSaltor to taste
2Garlic clovescrushed
pinchCayenne pepper or Aleppo pepper
1tspPowdered sugar and cinnamon to dust
2tbspSlivered almonds
6Phyllo sheets
3tbspButtermelted
Instructions
In a bowl mix eggs, lemon juice, olive oil, and garlic. Add chicken, spices, and almond meal. Blend until all ingredients are moist.
Brush a little melted butter onto phyllo dough, one sheet at a time until you have stacked 3 layers. Place half of the filling at one end (long end) of the phyllo sheets, gently roll and brush a little butter as you roll. Place sealed closing down onto parchment paper lined cookie sheet. Do the same with the second roll.
At a diagonal, cut 1/3 way through the roll before baking. Brush any remaining butter across the top. (cutting before baking makes it easier to cut through the crunchy pastry after it is cooked)
Bake 325 for about 35-40 minutes, or until the pastry is golden.
While rolls are still hot, dust the cinnamon/sugar mixture across the tops, sprinkle the slivered almonds, and cut all the way through the rolls.