These Moroccan kofta pastries are a delightful savoury treat, featuring store-bought flaky puff pastry sheets and promise a burst of North African aromas in the meat filling. They boast the convenience of quick and easy preparation and the versatility of this recipe makes it perfect for any occasion.
The Art of Flaky Pastries
The non-traditional use of puff pastry sheets in this Moroccan Kofta Pastry Recipe coupled with an authentic Moroccan filling and decoration, elevates these appetizers to a level of sophistication. I use a Moroccan pastry pincher for a more authentic look, the problem is, these can be hard to find outside of Morocco!
You might think I’m crazy but you can substitute this handy little gadget with a wide-end eyebrow plucker, it may not have the teeth but it will still form the elevated pinch. However, the secret lies in the store-bought puff pastry – a kitchen ally that effortlessly transforms into a golden, flaky masterpiece with minimal effort!
Quick and Easy Preparation
Because the laborious task of preparing dough from scratch is eliminated with the pre-made puff pastry sheets, this recipe is so user-friendly. All you need to focus on is the rich flavours and aromatic spices that define the Moroccan kofta filling. The assembly process is a breeze, making it an ideal choice for busy weeknights or last-minute gatherings.
Ingredients for Moroccan Kofta Pastries
- Puff pastry sheets (store-bought)
- Ground meat (beef or lamb)
- Onions, finely chopped
- Moroccan spices (cumin, coriander, paprika)
- Garlic, minced
- Fresh parsley, chopped
- Fresh coriander, chopped
- Salt and pepper to taste
- Olive oil (to help mix)
- Egg wash for a golden finish
How to Make Moroccan-Style Kofta Pastries
- Preheat your oven according to the puff pastry package instructions.
- In a skillet, cook the ground meat until browned. Add chopped onions, garlic, and Moroccan spices. Stir in fresh parsley and season with salt and pepper.
- Roll out the puff pastry sheets and cut them into squares or rectangles.
- Spoon a generous portion of the meat mixture onto each pastry square, then fold and seal to create individual parcels.
- Brush the pastries with an egg wash for a golden finish.
- Bake in the preheated oven until the puff pastry is golden brown and flaky.
How to Serve Moroccan Kofta Pastries
You can elevate your weeknight dinners with the charm of these Moroccan Meat Pastries as a side with soup. If you are hosting friends or family for a casual get-together you can impress your guests with these flaky delights as an entry. Better yet, if you are tasked with bringing a dish to a potluck, these meat pastries are a surefire crowd-pleaser. They are portable, and easy to share, perfect for Eid feasts, picnics or Ramadan.
Moroccan Kofta Pastries
- 1 kg Store-bought Puff pastry sheets (mine had 20 pre-cut sheets that I cut in half to give me 40 squares)
- 400 g Ground meat beef or lamb
- 2 Large onions finely chopped
- 1 tsp Crushed cumin seed
- 1 tsp Crushed coriander seed
- 1 tsp Sweet paprika
- 2 Garlic cloves minced or grated
- ½ cup Fresh parsley washed and chopped
- ½ cup Fresh coriander washed and chopped
- 1 tsp Salt and pepper to taste
- 1 Potato (optional) peeled, washed and diced small
- Olive oil to help mix
- Egg wash for a golden finish
- Mix all the filling ingredients in a suitable mixing bowl
- Cut your puff pastry sheets into 10cm squares if you don't already have squares.
- Apply about 1 tbsp of filling in the middle of the pastry square and fold up the corners one at a time while pressing the edges together to seal the filling inside and form a pyramid.
- Do this to all the pastry squares until you run out of filling. Aline the pastries on a baking tray and glaze with an egg wash.
- Put to cook in a preheated oven on gas mark 5 (medium heat)
- Cooking time is between 20-40 mins depending on oven.
- Serve hot and enjoy!
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