Chicken Pastilla

Chicken Pastilla

Prep. 30 mins
Cooking 20 mins
Serving 4
Middle Eastern

INGREDIENTS Measurements


4 tablespoons olive oil

1 cup onion, chopped 

1 chicken, boiled and pulled 

1 tablespoon mix spices*

salt and pepper
2 cups sugar

1/2 cup water
1/4 cup fresh coriander
, chopped
1/4 cup fresh parsley
. chopped
4 eggs, beaten

1 cup peeled toasted almond, crushed

1 cup powdered sugar

1 tablespoon cinnamon powder
phyllo dough sheets (spring rolls can be used)

Butter and beaten egg to brush



  • Heat oil in a pan over medium heat, add onion and stir till translucent.
  • Add chicken pieces, spices, season with salt and pepper. 
  • Add sugar and water, simmer over low heat for about 5 minutes or until sauce thickened.
  • Add coriander and parsley.
  • Remove from heat, transfer to a bowl and let cool.
  • Add beaten eggs, almonds, half the sugar and cinnamon, mix well.
  • Preheat oven to 180 degrees Celsius.
  • Prepare round dish, around 12 cm in diameter.
  • Put two phyllo sheets in the prepared dish allowing it to come out of the dish.
  • Spread suitable amount of filling on the phyllo sheets, cover with other 2 phyllo.
  • Brush pastille with the beaten eggs and butter, and close from the sides.
  • Grease a pan with oil, and flip the pastille on the pan and brush with melted butter. 
  • Bake for about 15 minutes or until golden brown.  
  • Sprinkle sugar powder and cinnamon as garnish before serving, Serve hot

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