Turkey Pastilla Meat Pies
This sugar-dusted pastry may look like a dessert, but surprise! It’s a savoury pie. The must-try of Morocco’s cuisine, pastilla is traditionally served as a main-course dish on special occasions. Just one bite and you’ll know why this flaky parcel is a gift that keeps on giving: Turkey, apricots, slivered almonds and a warm blend […]
Ingredients
- 2 tsp ground cinnamon, plus more for dusting
- 1 tsp finely grated orange zest
- 1/4 tsp ground ginger
- 1/8 tsp ground turmeric
- 1/8 tsp ground allspice
- 1/8 tsp ground cardamom
- 1/8 tsp red pepper flakes
- 1 onion, chopped
- 1 garlic clove, chopped
- 6 tbsp (85 g) butter
- 1 tbsp unbleached all-purpose flour
- 1 cup (250 ml) chicken broth
- 3/4 lb (340 g) cooked turkey or chicken, shredded
- 1/2 cup (55 g) roasted almond slices
- 1/4 cup (50 g) diced dried apricots
- 2 tbsp (30 ml) honey
- 16 spring roll pastry sheets, about 6 inches (15 cm) square, or 8 large brik pastry sheets, cut in half (see note)
- Icing sugar, for dusting
Instructions
- In a bowl, combine all the ingredients.
This sugar-dusted pastry may look like a dessert, but surprise! It’s a savoury pie. The must-try of Morocco’s cuisine, pastilla is traditionally served as a main-course dish on special occasions. Just one bite and you’ll know why this flaky parcel is a gift that keeps on giving: Turkey, apricots, slivered almonds and a warm blend of spices (cinnamon, cardamom and ginger) are delicately folded into pastry and pan-fried to perfection. Whether served as a light meal or with a pre-dinner glass of wine, this complex, crazily addictive dish will have you hankering for more.