Moroccan Lamb Pastillas

"Pastilla is a pie. Moroccan in origin, meat-filled, filo, brik or werqa pastry covered and flavoured sweet and salty – heaven in taste. The pastilla should classically be baked as a round large pie, then sliced into wedges. Very often though you see recipes for or get served individual pastillas, rolled and shaped like cigars. Easier, I guess. And you get more pastry. Great way to use leftover roast. So unless you’re very dedicated and want to mince the leftovers, season and stuff into dumplings or ravioli, this is the way to go."

Preparation Time30 min

Cooking Time30 min