Photograph of the finished Pastilla

Middle East · Bánh pastilla hải sản

Pastilla

1 hr 40 min Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Filo pastry shell Filo pastry shell 1.1 lb
  • Photograph of Prawns Prawns 14.1 oz
  • Photograph of Fish fillet Fish fillet 14.1 oz
  • Photograph of Squid Squid 11.3 oz
  • Photograph of Glass noodles Glass noodles 4.2 oz
  • Photograph of Coriander Coriander 1.4 oz
  • Photograph of Salted lemons Salted lemons 2.1 oz
  • Photograph of Unsalted butter Unsalted butter 5.6 oz
  • Photograph of Coriander seed powder Coriander seed powder 0.4 oz
  • Photograph of Olive oil Olive oil ½ cup

Method

  1. 1 Sauté shrimp, fish, and squid with coriander, lime juice, and coriander powder for 6 minutes, then drain off all excess liquid.
  2. 2 Soak the vermicelli for 10 minutes, cut it into pieces, and mix it into the filling; the vermicelli will absorb the seafood juices, so the pastry shell won't be soggy.
  3. 3 Arrange four buttered filo sheets in a spoke-like pattern inside the circular mold, leaving the excess edges exposed.
  4. 4 Place the filling in the center, fold up the excess edge to cover it completely, then add two more leaves and press the edges together.
  5. 5 Bake at 190 degrees for 30 minutes; the seafood version does not have the powdered sugar and cinnamon sprinkled on it like the chicken/pigeon version.

With an appliance

  • Air fryer 1 hr 20 min

    Replace step 5: spray a thin layer of oil onto the sides of the mold, use a 205-degree hot air oven for 20 minutes, rotating the tray at minute 10. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.

Start cooking