Saturday, May 10, 2014

Recipe: Duck, Sausage and Red Onion Pastilla with Spicy Peppers

A pastilla is a Moroccan spiced pie, traditionally filled with "squab" (pigeon), but I have made this with leftover duck and cooked sausages instead. The meat and the mixed spices and the clementines work well together. I like to use Brik or Filo pastry with this recipe, as it's closest to the traditional "werqa" dough that they use- I just love the texture combination of the crispy filo dough and the sweet soft meaty filling.

Duck, Sausage and Red Onion Pastilla, with Spicy Peppers (serves 3)

1 tbsp vegetable oil
2 red onions, finely sliced
9 garlic cloves, finely sliced
Pinch sugar
½ tsp mixed spice
1 tsp cumin
80g leftover roast duck, diced (or supermarket “crispy duck”)
4 cooked sausages, diced
200ml chicken stock
¼ tsp lemon juice
60g pine nuts
2 clementines, peeled and segmented
Salt and pepper to taste
1 x Jus Rol Filo pastry sheets
About 1tbsp vegetable oil (for brushing)

1 tbsp vegetable oil
½ tsp dried mint
1 ½ green pepper
1 ½ red pepper
3 green chillies
260g tomato salsa
400ml chicken stock
1 tsp cornflour, mixed with water
Salt and pepper to taste

1. Fry the onions, garlic, sugar, mixed spice, and cumin in the oil for about 6 minutes. Add the duck, sausages and chicken stock, and cook for a further 5 minutes, on a high heat, stirring often. Add the lemon juice, pine nuts and clementines, and stir for 1 more minute. Season to taste, pour into a bowl, and put into the fridge to chill (at least 40 minutes).
2. Preheat the oven to 180C. Line a roasting tin with greaseproof paper, and brush the greaseproof paper with a little oil. Cut the filo pastry in half. Place one half of the filo pastry onto the roasting tray, spoon the filling on top, smooth over evenly, and then put the other half on top. Scrunch and pinch the pastry around the sides to seal the filling in. Brush the Pastilla all over with vegetable oil, and cut a couple of holes in the top. Bake in the oven for 23 minutes.
3. Meanwhile, fry the peppers, chillies and mint in the vegetable oil for 5 minutes. Add the salsa and chicken stock and cook on a high heat for a further 10 minutes. Add the cornflour, and stir until it has all thickened. Season to taste.
4. Remove the Pastilla from the oven, and serve with the spicy pepper mix. 

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