Moroccan-Style Chicken Pastries

Preparation info

  • serves

    6 to 8

    • Difficulty


Appears in

The Scented Kitchen: Cooking with Flowers

The Scented Kitchen

By Frances Bissell

Published 2012

  • About

Based on the famous bistilla, individual pastry parcels are here filled with a mixture of cooked chicken, eggs, dried fruit, rose-scented sugar and spices in an intriguing and subtle combination. Miniature versions make excellent hors d’oeuvres.


  • 750 g/ lb roasted, steamed or poached chicken, off the bone and finely chopped
  • 6 eggs</


Beat the eggs with the stock and rosewater and cook gently in a non-stick frying pan, as if you were making scrambled eggs. When the mixture has thickened slightly, remove the pan from the heat and let it cool. Stir in the chicken and add the rest of the ingredients.

Stack up the pastry, brushing each sheet with melted butter. To make one parcel, take three squares, laying one on top of