Moroccan steak pasties


If you are in Casablanca, you will always find these nice bites sold either around 10.30 am or around 5 pm in many bakeries, especially the old ones located downtown. The sizes might vary. My dad used to get me big ones (mainly with chicken) whenever he picked me up from my secondary school. I always got a snack especially if he picked me up at 5 pm, right after he finished his work..If it was 6 pm, I never got anything..

The 10.30 am and 5 pm hours usually correspond to when a good portion of working Moroccans living in Casablanca like to snack.

These steak and chermoula turnovers are not what I used to get when I was younger but they’re not far off (you would get them filled with minced meat in Morocco since it’s cheaper).

Making pasties is a good way to use trimmed bits from a large steak. You can pick any shape your hands are comfortable with: rectangular or round-shaped, like mini-pies..

Steak and chermoula turnovers with a rough puff pastry

Morocco is a big exporter of capers and they can replace green olives in many recipes. Using anyone of them in this recipe will give you an extra layer of taste..


Serves 6 
Prep: 20 min – Dough resting: 10 min to 1 hour- Cooking: 15 minutes – Baking: 15 – 20 min

Use a rough puff pastry or a cheese dough or a savoury shortcrust dough

Savoury shortcrust dough

  • 250 g of all purpose flour
  • 125 g of cold butter, in cubes
  • 1/2 tsp of salt
  • 1/2 tsp of black pepper
  • 1 heaped tbsp of parsley, chopped
  • 1 tsp of mustard
  • 1 egg yolk
  • 3 tbsps of cold water

Steak filling

  • 300 g of steak filet, cut in small strips/cubes
  • 1 to 2 medium-size tomatoes, chopped and seeds discarded
  • 1 green pepper, chopped (optional)
  • 1 medium-size onion, chopped (optional)
  • 1 clove of garlic, chopped or grated
  • 1 tbsp of soy sauce
  • 3 heaped tbsps of pasley and coriander, chopped
  • 1 tbsp of sweet paprika
  • 1/2 tsp of cayenne or harissa paste
  • 1/2 tsp of cumin powder
  • Salt and pepper to taste
  • 2 tbsps of green olives, capers or gherkins, chopped
  • 80 g of hard cheese, grated (Edam)
  • 2 tbsps of oil

Egg wash

  • 1 egg yolk
  • 1/2 tsp of water or milk


Make the dough (make ahead)

Mix the flour with parsley, salt and pepper. Rub the butter in to make crumbs (or use a food processor with a blade).

Add the rest of the ingredients and quickly bring everything to a dough without overworking it. Slightly flatten to make an “abaisse”. Wrap with cling film and freeze for 15 min or place in the fridge for 1 hour.

Make the filling

Mix the cuts of meat with the spices. Saute in oil over medium-high heat along with onions and green peppers. Stir.

Add the rest of the ingredients except cheese and olives or capers. Cook for another 7 minutes. Set aside to cool.

Add the grated cheese and correct the seasoning.

Shape and bake the turnovers

Roll the dough thin between 2 baking sheets. Cut circles whichever size you like. Place a bit of filling in the middle.

With your finger, smear a bit of egg yolk on half of the edge. Bring the edges together and pinch them making sure to seal them.

Place each turnover on a baking tray, covered with a baking sheet.

Egg wash each turnover, use a knife to give light incisions on top, not very deep. Also, form a tiny hole in the center so the steam comes out. Make sure the egg wash does not go over the edges or the dough won’t puff like in the picture

Preheat the oven at 200 degrees C and bake them at 180 degrees C until nicely golden (about 20 min).


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