Seafood Pastilla

Moroccan

Type of Dish Pastry

Ingredients

• 30 ml (2 Tbsp) olive oil
• 1 large red bell pepper (chopped)
• 1 large onion (chopped)
• 4 cloves garlic
• 150 g (6 oz) squid (calamare)
• 150 ombrine or monkfish
• 100 g mussels (cooked and shelled)
• 150 g (6 oz) prawns
• 20 g (1 1/2 Tbsp) tomato paste
• 1 handfull coriander leaves (chopped)
• 30 ml (2 Tbsp) lemon juice
• 180 g (6 oz) vermicelli (chinese bean threads)
• to taste black pepper
• 4 g (1 tsp) sweet paprika powder
• 6 g (1 1/2 tsp) harissa
• 2 g (1/2 tsp) ginger powder
• 3 g (3/4 tsp) cumin powder
• 200 g (1/2 lb) werqa pastry (or phyllo or feuilles de brick)
• 75 g (2 1/2 oz) butter (melted)

Preparation

1. Blanch the vermicelli in boiling water for 2 to 3 minutes, refresh in icy water and leave to drain. When drained, coarsely chop and reserve.
2. Sauté onion, garlic and bell pepper in olive oil for 4 to 5 minutes. Add the seafood, tomato paste and all the spices. Cook for 5 minutes.
3. Add vermicelli, cook for 2 to 3 minutes.
4. Add lemon juice, chopped coriander and adjust the seasoning with salt and pepper. leave the mixture to cool completely.
5. Use a 30cm diameter baking tin, rub the inside with a little olive oil and butter.
6. line the tin with 4 sheets of pastry. Overlapping the sheets. Each sheet should be placed half in the tin with half outside of the tin so that after you add the fish/noodle mixture the pastry can be folded over the top. Next add one more sheet of pastry over the top right in the centre.
7. Once the tin is lined with the pastry brush it all over with melted butter.
8. Place the fish/noodle mixture on top. Fold the pastry over the top of the noodles. place one more sheet of pastry over the top. Brush with melted butter and one egg yolk.
9. Bake at 180C for 40 to 50 minutes.
10. Serve hot.

Further Information

Yield 4

Preparation Time is approxmiately 1 hour.

Cooking Time is approxmiately 40 minutes.