I just love this crisp Moroccan pastilla recipe: crunchy baked pastry triangles filled with juicy chicken and Eastern spices...
Cut the brick pastry in half. Place one half on a chopping board or clean surface and add a dollop of the cooked chicken. Brush lightly with the melted butter.
Then fold the bottom part over.
Fold the right side and cover the chicken.
Brush the remaining dough with extra melted butter. Fold the chicken parcel in a triangular shape now.
And keep on folding it like this.
In the end all that is left is a tiny dough flap.
Tuck this in nicely and then turn the parcel over.
Assemble the rest of the pastillas. Then place them on a baking tray lined with baking paper. Brush the tops with more melted butter.
Then bake the pastillas in a preheated oven at 450°F (230°C) for 30 minutes. Halfway through baking time, flip the parcels over to brown them on both sides. Once baked and golden, remove the pastillas from the oven, drain them a little on kitchen paper and then place them on a large serving dish. Sprinkle with icing sugar and ground cinnamon. Serve hot.