Fish and Chermoula Mini Pies

These little savoury pies are made with the Moroccan fine pastry ouarka, but filo pastry will work just as well. The filling is highly flavoured with chermoula, which is a mixture of spices and masses of fresh coriander and flat leaf parsley. The chermoula may be made in advance and stored in the refrigerator for a few days. You can vary the filling by adding mussels or scallops, if you like.