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Turkey <i>Pastilla</i> Meat Pies
Turkey <i>Pastilla</i> Meat Pies
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Turkey Pastilla Meat Pies

Preparation
35 MIN
Cooking
20 MIN
Servings
8
Freezes
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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.

Ingredients

Spice Mix

Pastillas

Preparation

Spice Mix

  1. In a bowl, combine all the ingredients.

Pastillas

  1. In a large non-stick skillet over medium-high heat, soften the onion and garlic in 2 tbsp of the butter. Stir in the spice mix and continue cooking for 1 minute. Sprinkle with the flour and cook for another minute, stirring constantly. Add the broth and bring to a boil while continuing to stir. Add the turkey, almond slices, apricots and honey. Season with salt and pepper. Let cool.
  2. Melt the remaining butter in a small saucepan or in the microwave.
  3. On a work surface, brush 2 pastry sheets with butter and layer them to form a star. Place an eighth of the turkey mixture into the centre of the star. Wrap the pastry around the filling, creating a small, round pie. Set aside on a plate, seam side down. Repeat with the remaining ingredients.
  4. In a large non-stick skillet over medium heat, brown the pastillas in the remaining melted butter for 3 minutes on each side. Add more butter, if needed. Place on a serving platter and dust with icing sugar and a pinch of cinnamon. Serve immediately.

Note

Spring roll pastry can be found in most Asian grocery stores, while brik pastry is sold in most Middle Eastern grocery stores.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.