Kid Goat Meat Pastilla
A pastilla is a type of Moroccan meat pie, typically filled with spiced meat and apricots.
To make individual pastillas that look like small triangular samosas go to the bottom of this recipe.
Serves 8 - 10 people
- 1 tbsp rapeseed oil (or equivalent mild cooking oil)
- 2 onions, chopped
- 150g dried apricots, chopped
- 2 tsp ground cinnamon
- 1 tsp ground cumin
- ½ tsp turmeric
- 1 tsp fennel seeds
- 300ml cooking juices from the goat (or chicken stock)
- 600g cooked kid goat meat, pulled or chopped
- 100g toasted flaked almonds
- 1 lemon, zest and juice
- 2 tbsp brown sugar
- salt and freshly ground black pepper
- 270h pack of filo pastry
- 100g butter, melted
- 1 egg
Heat the oil in a large pan and gently cook the onions for 5 minutes until soft. Add the dried apricots and spices and cook for a further minute.
Add the cooking juices or stock and bring to a simmer. Add the kid goat meat, almonds, lemon zest, lemon juice and brown sugar. Stir well to combine and simmer gently for 5 minutes (or a little longer if there is excess liquid in the mixture – it needs to be nicely moist but not too sloppy)
Preheat the oven to 200C / 180 fan / Gas mark 6. Lightly grease a 23cm spring-form tin with butter
Unroll the filo pastry and cut the sheets lengthways into three. Work with a third of the strips at a time and cover the remainder with a damp tea towel or cling film. Brush a strip of filo with melted butter and lay it in the tin, starting from the middle so that half covers the tin and half hangs over the edge. Brush a second strip and lay it in the tin next to the first, slightly overlapping. Repeat (working quickly so the filo doesn’t dry out) in a cartwheel formation the whole way around the tin. Cover any thin patches with extra filo is necessary.
Spoon the kid goat meat filling into the tin and level the surface. Fold in the overhanging pastry to cover the mixture, filling any gaps with leftover pastry. Separate the egg and whisk the yolk with 1tsp of water. Brush the top of the pastille with the egg yolk and water and then cook for 30 minutes until deep golden brown and piping hot in the middle.
For individual pastillas follow the first two steps in the recipe above to make the filling. Then…
Preheat the oven to 200C / 180c fan / Gas mark 6. Grease two baking sheets and line with baking parchment. Unroll the filo pastry, cut the sheets lengthways into thirds and stack them in a pile. Take one strip of filo from the pile and over the rest of the filo strips with a damp tea towel to stop them drying out.
Brush the strip of filo with melted butter and put a spoonful of the filling mixture at one end of the strip about 3cm from the edge. Fold one corner up and over the filling at an angle then fold again and again until the whole strip is folded into a triangle. Place on a lined baking sheet. Continue with more filo sheets until all the kid meat filling has been used up.
Separate the egg and whisk the yolk with 1 tsp water. Brush the top of the pastillas with the egg yolk and water then cook for 20 minutes until deep golden brown and piping hot in the middle.
Recipe by Katherine Marland, Kather’s Kitchen www.katherskitchen.co.uk