Moroccan Meat Cigars and Pastels

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.