Briks, pronounced 'breeks' (a Maroque recipe)
ready in 1 hour
These little savoury pastries can be filled with minced lamb or beef, spinach or cheese and herbs. Traditionally made with ouarka pastry, deep fried and served immediately, these baked, filo pastry versions are ideally served just warm, so can be done a little way in advance.
1. Prepare the fillings in advance.
2. To make the cheese filling, mash the cheese with a fork, then mix in the egg and chopped herbs.
3. To make the meat filling, heat the oil in a heavy frying pan. Add the onions and pine nuts and cook until coloured, then stir in the ras el hanout. Add the meat and cook for about 15 minutes, stirring, until browned. Season and cool.
4. Both these can be made and kept in the fridge for a few hours, until needed.
5. Cut the pastry into approx 10cm by 25cm (4in by 10in) strips. Work with 3 or 4 strips at a time; keeping the rest covered with clingfilm.
6. Brush the strips lightly with oil and put a heaped teaspoon of filling at the top right-handed corner of each one. Fold the corner down to make a triangle. Continue folding the triangle along the length of the strip. Place on a baking sheet and brush with oil. Repeat until all the filling has been used.
7. Sprinkle the briks with sesame seed and bake in a preheated oven 190C, gas mark 5, for about 20 minutes until crisp and golden. Take out of the oven and leave to cool. Serve just warm.