Ingredients
- 500g pastilla leaves
- 300g of peeled shrimp
- 300g diced squid
- 500g white fish cut into large cubes
- 250g rice vermicelli
- 80g diced green olives
- 1/4 candied lemon cut into pieces
- 1 box drained mushrooms
- 200g melted butter
- Juice of 1/2 lemon
- 5cl of olive oil,
- 1 clove of garlic chopped, 1 onion chopped
- 1/2 tsp. teaspoon of hot red pepper
- 2 tbsp. tablespoon of chopped parsley and coriander
- 1 egg, salt and pepper
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Preparation
In a pan, put 4 spoons of butter, add the pieces of squid, the shrimp, brown everything over high heat for 5 minutes then reserve in a bowl.
Brown the diced white fish in + tablespoons of butter over high heat for 5 minutes.
In another pan, heat the olive oil and brown the onion, mushrooms, parsley and coriander, olives and spices for 5 minutes over medium heat.
At the end of cooking add the confit coron Dip the vermicelli in boiling water for 5 minutes, drain and cut it. In a large bowl, carefully mix the fish breast, seafood, vermicelli and mushroom and onion mixture.
Add the lemon juice and adjust the seasoning. Butter a small round mold, line it with a small sheet of pastilla, brush it with butter and cover it with a second sheet to strengthen it.
Garnish the center with 2 tablespoons of stuffing, fold the edges of the pastilla sheet over it, coat them with butter and beaten egg to close them.
Arrange the small pastilla, folded side down, on a buttered baking sheet and brush it with melted butter. Repeat the operation until the stuffing and pastilla leaves are used up.
Cook the pastillas in an oven preheated to 180°C. Remove them from the oven as soon as they turn golden.
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source: la-cuisine-marocaine.com
