- In a large saucepan, brown half the meat at a time in the oil. Season with salt and pepper. Set aside on a plate.
- In the same pan, brown the onion. Add oil, if needed. Return the meat to the pan and add the spices. Cook for 2 minutes, stirring to coat the meat. Add the broth and tomatoes. Bring to a boil. Cover and simmer very gently for about 2 hours and 30 minutes, stirring occasionally. Add the figs and honey. Reduce, uncovered, until the broth is syrupy. Adjust the seasoning. Let cool.
- With the rack in the middle position, preheat the oven to 200 °C (400 °F). Butter a 33 x 23-cm (13 X 9-inch) baking dish.
- On a work surface, brush a sheet of pastry with melted butter. Cut the paper in half and stack in a cross shape. Spoon 1/8 of the braised meat in the centre. Fold the dough over the filling so as to give a round shape to the pastilla. Place, folded side down, in the baking dish. Repeat with the remaining ingredients. Bake for about 20 minutes or until nicely browned.
Brick is a pastry made from flour, water, and salt. This very thin pancake comes from North Africa and is especially used for pastilla, a Moroccan specialty. You can buy the sheets of pastry in Middle Eastern grocery stores.