Turkey Pastilla Meat Pies

Turkey Pastilla Meat Pies

  • Preparation 35 min
  • Cooking 20 min
  • Servings 8
  • Freezes Yes

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.

Featured in RICARDO Magazine (SPRING 2018)



  • Spice Mix

    • 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
  • Pastillas

    • 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


  • Spice Mix

  • Pastillas

Note from Ricardo

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

Personal Note