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For the Pastilla
Pastilla sheets
2 tbsp Vegetable oil
2 Egg yolks, beaten
For the White Fish Filling
150 g (5oz) Firm white fish, cubed
150 g (5oz) Shrimp
1 Red onion, finely diced
2 Eggs
2 tbsp Parsley and coriander, finely chopped
Juice of half a lemon (divided)
2 tbsp Butter
1 tbsp Vegetable oil
Salt and pepper, to taste
Pinch of saffron
For the Calamari Filling
150 g (5oz) Calamari, thinly sliced
200 g (7oz) Mushrooms, diced
1 tbsp Parsley and coriander, finely chopped
Juice of half a lemon
1 tbsp Tabasco sauce (optional)
1 tbsp Butter
1 tbsp Vegetable oil
Salt and pepper, to taste
For the Cabbage Filling
200 g (7oz) White cabbage, finely chopped
200 g (7oz) Spinach, finely chopped
1 tbsp Butter
1 tbsp Vegetable oil
Salt and pepper, to taste
For Decoration (Optional)
Lemon slices
Cooked whole shrimp
Paprika
Chopped parsley and coriander
For the White Fish Filling
1
- In a pan over medium heat, melt the butter and add the vegetable oil. Sauté the red onion for 3 minutes.
- Add parsley and coriander, cooking for an additional 2 minutes.
- Add the white fish and cook for 5 minutes. Then, add the shrimp and cook for 5 more minutes.
- Season with salt, pepper, and saffron. Stir in the eggs and cook for 2 minutes while mixing. Add half of the lemon juice, mix, then transfer to a plate. Sprinkle the remaining lemon juice and leave to cool.
For the Calamari Filling
2
- In the same pan, melt the butter, then add vegetable oil, calamari, and mushrooms. Season with salt and pepper, cooking for 15 minutes or until the calamari is done.
- Set the calamari mixture aside on a plate and stir in parsley, lemon juice, and Tabasco sauce.
For the Cabbage Filling
3
- In the same pan, melt the butter, then add vegetable oil, cabbage, and spinach. Season with salt and pepper and cook for 5 minutes. Set aside to cool.
Assembling the Pastilla
4
- Cut the pastilla sheets into 10cm circles and brush lightly with vegetable oil.
- Arrange the pastilla sheet circles around the edge of a cookie cutter, overlapping the pieces, and place one sheet in the middle.
- Add a tablespoon of each filling to the center, then fold the hanging edges of the pastilla sheets around the filling. Brush with egg yolk and place another sheet on top.
- Flip the pastilla and place it on a parchment-lined baking sheet. Brush the top with egg yolk, add another sheet, and brush again. Repeat until all the filling is used.
- Bake in a preheated oven at 180°C for 30 minutes. Decorate with lemon slices, parsley, paprika, and whole cooked shrimp, then serve warm.
Ingredients
For the Pastilla
Pastilla sheets
2 tbsp Vegetable oil
2 Egg yolks, beaten
For the White Fish Filling
150 g (5oz) Firm white fish, cubed
150 g (5oz) Shrimp
1 Red onion, finely diced
2 Eggs
2 tbsp Parsley and coriander, finely chopped
Juice of half a lemon (divided)
2 tbsp Butter
1 tbsp Vegetable oil
Salt and pepper, to taste
Pinch of saffron
For the Calamari Filling
150 g (5oz) Calamari, thinly sliced
200 g (7oz) Mushrooms, diced
1 tbsp Parsley and coriander, finely chopped
Juice of half a lemon
1 tbsp Tabasco sauce (optional)
1 tbsp Butter
1 tbsp Vegetable oil
Salt and pepper, to taste
For the Cabbage Filling
200 g (7oz) White cabbage, finely chopped
200 g (7oz) Spinach, finely chopped
1 tbsp Butter
1 tbsp Vegetable oil
Salt and pepper, to taste
For Decoration (Optional)
Lemon slices
Cooked whole shrimp
Paprika
Chopped parsley and coriander
Directions
For the White Fish Filling
1
- In a pan over medium heat, melt the butter and add the vegetable oil. Sauté the red onion for 3 minutes.
- Add parsley and coriander, cooking for an additional 2 minutes.
- Add the white fish and cook for 5 minutes. Then, add the shrimp and cook for 5 more minutes.
- Season with salt, pepper, and saffron. Stir in the eggs and cook for 2 minutes while mixing. Add half of the lemon juice, mix, then transfer to a plate. Sprinkle the remaining lemon juice and leave to cool.
For the Calamari Filling
2
- In the same pan, melt the butter, then add vegetable oil, calamari, and mushrooms. Season with salt and pepper, cooking for 15 minutes or until the calamari is done.
- Set the calamari mixture aside on a plate and stir in parsley, lemon juice, and Tabasco sauce.
For the Cabbage Filling
3
- In the same pan, melt the butter, then add vegetable oil, cabbage, and spinach. Season with salt and pepper and cook for 5 minutes. Set aside to cool.
Assembling the Pastilla
4
- Cut the pastilla sheets into 10cm circles and brush lightly with vegetable oil.
- Arrange the pastilla sheet circles around the edge of a cookie cutter, overlapping the pieces, and place one sheet in the middle.
- Add a tablespoon of each filling to the center, then fold the hanging edges of the pastilla sheets around the filling. Brush with egg yolk and place another sheet on top.
- Flip the pastilla and place it on a parchment-lined baking sheet. Brush the top with egg yolk, add another sheet, and brush again. Repeat until all the filling is used.
- Bake in a preheated oven at 180°C for 30 minutes. Decorate with lemon slices, parsley, paprika, and whole cooked shrimp, then serve warm.
