Moroccan Chicken Pastries by Moroccan Kitchen

Name: Moroccan Chicken Pastries by Moroccan Kitchen - Janeta I.
Ingredients: For the dough: 400 grams of flour; 1 cup of water; pepper/smoked paprika; 2 tablespoons of olive oil. For the filling: 300 grams of chicken breast; chopped; 1 onion; chopped; salt/pepper; 2 tablespoons of chopped parsley; 100 grams of green olives; chopped; 200 grams of Gouda cheese; sliced; 2 teaspoons of sugar.

Meat - Moroccan Chicken Pastries by Moroccan Kitchen by Janeta I. - Recipia

I have made these Moroccan chicken pastries several times, usually when I have leftover cooked chicken breast or when I want to prepare something substantial for lunch boxes. The original recipe comes from bucatarie_marocana, but I have made a few adjustments: I use Gouda cheese instead of cheese and I don’t add cheese on top or extra parsley at the end. They are quite simple, especially if you are used to working with dough. Quick Info Total time: about 1 hour Preparation time: 30-35 minutes Baking time: 25-30 minutes Servings: 8-10 pastries (depending on their size) Difficulty: medium Recipe type: savory snack, for lunch boxes, brunch Ingredients For the dough: - 400 g flour - 1 cup water (approximately 200-220 ml, depending on the type of flour) - pepper or smoked paprika, to taste - 2 tablespoons olive oil For the filling: - 300 g cooked chicken breast, chopped (steamed or boiled) - 1 small onion, chopped - salt and pepper, to taste - 2 tablespoons chopped parsley (optional) - 100 g pitted green olives, chopped - 200 g Gouda, sliced thinly or crumbled - 2 teaspoons sugar Instructions 1. Prepare the filling. In a bowl, mix the chopped chicken breast, chopped onion, salt, pepper, chopped olives, parsley (if using), and sugar. Finally, add the crumbled or sliced Gouda cheese to distribute it evenly throughout the mixture. 2. For the dough, place the flour in a large bowl. Sprinkle a little pepper or smoked paprika to taste. Gradually pour in the water and mix with a spoon or by hand. Add the 2 tablespoons of olive oil. Knead until you obtain an elastic, homogeneous dough that doesn’t stick too much to your hands. If the dough seems too sticky, add a little more flour. 3. Transfer the dough to a floured surface and knead for another 2-3 minutes. Cover with a clean towel and let it rest for 5 minutes. 4. Grease your hands with a little oil. Break off pieces of dough about the size of a small ping-pong ball. Shape each piece into a thin disc by hand or with a rolling pin, so that it can be filled without tearing. 5. Place a tablespoon of filling in the center of each disc and a bit of Gouda (if you haven’t added all the cheese to the mixture already). Pinch the edges of the dough towards the center and press gently to seal. Turn the pastry with the sealed side down and flatten it slightly into a disc or square shape, as preferred. 6. Arrange the pastries on a baking tray lined with parchment paper, leaving a bit of space between them. Do not brush them with egg or additional oil on top. 7. Bake in a preheated oven at 180°C for 25-30 minutes, until they turn lightly golden. They won’t brown too much, especially without cheese on top. 8. Remove the pastries to a wire rack to cool slightly before cutting or serving. Why I make this recipe often They are perfect for lunch boxes or as a snack. The pastries hold up well the next day and do not dry out quickly. The filling is quite versatile, and the dough is easy to work with. Tips and Variations Tips Do not knead the dough too much; 5-6 minutes is sufficient. If you want a crispier crust, you can lightly brush the pastries with a little oil before baking, but it’s not necessary. If the filling seems too wet, drain the ingredients (olives, onion) well. Substitutions You can use regular cheese instead of Gouda. Chicken can be replaced with turkey if you want a leaner option. You can omit the parsley or add other herbs if you prefer. Variations You can add a bit of chopped bell pepper to the filling for color. If you want a stronger flavor, you can add a little hot paprika or cumin to the dough. If you don’t feel like shaping each pastry, you can make two or three larger pastries, but baking will take a little longer. Serving Ideas They taste great warm, but are also good cold. They can be packed for work or school. Paired with a simple salad or yogurt, they make a quick lunch. Frequently Asked Questions 1. Can I use a different type of cheese instead of Gouda? Yes, you can use cheese or any semi-hard cheese that melts easily. 2. Can I prepare the pastries with another type of meat? Yes, turkey or even pre-cooked ground beef works, but the taste will be different. 3. Can I freeze the dough or the baked pastries? Baked pastries can be frozen, but after thawing, the texture of the dough is not as pleasant. The raw dough can be kept in the fridge for a maximum of one day. 4. What can I do if the dough turns out too soft? Gradually add flour until it no longer sticks to your hands, but without making it too hard. 5. Can I fry them in a pan instead of baking? The recipe is for the oven, but if you want to fry them, use less oil and medium heat to ensure they cook well and don’t burn on the outside. Nutritional values (estimate per pastry, if making 10 pieces) Calories: 210-240 kcal Protein: 11-13 g Carbohydrates: 22-26 g Fats: 8-10 g The values are indicative and depend on the size of the pastries and the cheese used. The pastries have a high protein content due to the chicken and cheese. Storage and Reheating Once cooled, they can be stored in the fridge in a covered container for up to 2 days. They reheat quickly in the oven, 5-7 minutes at 170°C. I do not recommend reheating in the microwave, as the dough becomes soft. If you don’t consume them immediately, it’s better to keep them wrapped in paper, not plastic, to prevent them from getting soggy.

Moroccan Chicken Pastries by Moroccan Kitchen

Tags

Categories