Moroccan Meat Cigars and Pastels
Serves 630 mins prep20 mins cook
These crispy Moroccan appetizers are a delightful treat filled with minced beef and flavorful spices. Perfect for special occasions, these bite-sized delicacies will impress your guests with their crunchy texture and savory filling. The recipe involves simple steps for preparing the filling, shaping the cigars and pastels, and frying them fresh for a tasty snack.
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What you need
Instructions
1: Heat oil in a pan on medium high heat. Saute shallots until translucent. 2: Add meat and break down using a wooden spatula. 3: When almost fully cooked, reduce heat to low and add all spices and seasoning. Mix and turn off. Do not overcook meat. 4: Transfer filling to a food processor fitted with the S blade. Pulse for a couple of seconds just to break down the meat into smaller pieces. Set aside filling. 5: Prepare a bowl of oil and a bowl with a beaten egg. 6: For cigars: Cut your brick sheets into 4 equal parts. Take one part and brush with a light coat of oil. 7: Take about a tbsp of filling and place at the bottom of the circle part, shaping a log. Fold sides over then roll. 8: In order to seal, brush egg on tip then close. Set aside on parchment paper. 9: For pastels: Separate brick sheet into 6 stripes. The 2 outer ones will not be used. 10: Take one stripe and brush oil. Fill a corner and start folding in a triangle shape, and refold on itself. 11: At the tip, use egg to seal. Set aside.View original recipe