Easy to prepare ahead and cooked just before serving, these little cracker canapes are ideal for serving at a drinks party. They are a festive twist on a traditional Moroccan pastilla, a meat or vegetable stuffed pastry served with dustings of cinnamon icing sugar.
2 Duck Legs
1 White Onion, peeled & sliced
Salt and Pepper
2 tbsp Chermoula
10g Fresh Mint, stalks removed and roughly chopped
1 pack of Filo Pastry
50g Unsalted Butter, melted
1 tbsp Icing Sugar
1 tsp Cinnamon
Preheat the oven to 150 degrees. Put the onions into a small baking tray and add 100ml water. Place the duck legs on top. Season with salt and pepper and wrap tightly with foil. Bake for 2 hours or until the meat is tender and coming off the bone. Remove the foil and bake for a further 15 mins.
When cool enough to touch, peel the skin from the duck and chop into small pieces and place in a bowl. Pull the meat from the bones and flake apart, taking care to remove any small bones. Add this to the bowl along with the onions from the roasting tray. Add the Chermoula and chopped mint, then taste and add more salt and pepper if necessary then set aside.
On a clean work surface, take one sheet of filo pastry and cut into approx. 12cm squares (make sure you keep the remaining filo wrapped as it will dry out easily). Keep the squares under a clean tea towel and fill them one by one.
Lightly butter a square of pastry and then place another square on top. Place a spoonful of duck mixture in the middle of the square. Then fold over and wrap to resemble a cracker shape. Place on a baking tray lined with baking parchment. Repeat this process until all the duck mixture has been used up. Brush each canape with a little butter. If making ahead place in the fridge until ready to cook.
If cooking immediately, preheat the oven to 160 degrees and bake for 15-20 mins until the filo is crispy and golden. Mix the icing sugar and cinnamon together and dust over the top before serving.