Guinea fowl pastilla with ras el hanout roasted carrots and pomegranate yogurt

In this traditional Moroccan speciality, a whole pigeon is the preferred filling. In my recipe I use guinea fowl thighs, which produce game-like flavours that I think work rather well. Brik pastry, also known as warka pastry, is a thin, gossamer-like pastry made from flour and water. It can be sourced from Middle Eastern and French delis. You can replace it with filo pastry if you wish, but in that case, brush the pastry with melted butter instead of with beaten egg.