Duck, apricot & pine nut pastilla

This Moroccan-style pie is a great source of iron and combines tender confit meat with crisp pastry. Make ahead and freeze for ultimate convenience

  • Prep:1 hrs
    Cook:50 mins
  • Serves 6
  • More effort

Nutrition per serving

  • kcal 359
  • fat 19g
  • saturates 3g
  • carbs 26g
  • sugars 13g
  • fibre 3g
  • protein 23g
  • salt 0.79g


  • 6 confit duck legs (buy ready prepared or make your own)
  • 2 onions, chopped
  • 1 tbsp olive oil, plus extra for brushing
  • 140g dried apricots, quartered
  • 1 tbsp ground cinnamon, plus a pinch extra for dusting
  • ½ tbsp ground coriander
  • ½ tbsp ground cumin
  • 1 tsp fennel seeds
  • tiny pinch saffron
  • 400ml chicken stock
  • zest 2 lemons, plus a good squeeze juice
  • 50g toasted pine nuts, plus a few extra to serve
  • 4 large sheets brik or filo pastry (see tip - what is brik pastry)
  • 1 tsp icing sugar, for dusting (optional)


What is brik pastry?
North African brik pastry can be quite hard to find. It has a crisp finish like filo but comes in rounds and has a plastic-like texture before cooking, which means it's harder to shape but won't dry out like filo can.


  1. Shred the duck meat from the bones and set aside. discard the skin and bones.

  2. Gently fry the onions in the oil until softened and golden. stir in the apricots and spices, and cook for 5 mins, then pour in the chicken stock. stir in the duck and cook gently until moist, but not too liquid. stir in the lemon zest, a squeeze of lemon juice and the pine nuts, and season well.

  3. Put a baking sheet in the oven and heat to 220C/200C fan/gas 7. Brush a 22-23cm springform or loose-bottomed round tin with a little olive oil. Push 2 pastry sheets into the tin, lining the base and leaving extra up the sides. spoon in the duck mixture and pat down evenly. sit the other 2 sheets on top, scrunching the edges of the pastry around the sides. Brush the top with a little more oil and bake on the heated baking sheet for 20-30 mins until crisp and golden brown. To serve, scatter with a few more pine nuts and dust with a pinch of cinnamon and the icing sugar, if you like.

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