Express Seafood Pastilla

Ingredients

• 1 package Brick pastry sheets (Approximately 12 sheets, ready to use)
• 100 g Rice vermicelli (Chinese vermicelli) (Fine vermicelli, rice vermicelli type)
• 500 g Frozen seafood cocktail (Mix of shrimp, calamari and mussels)
• 1 piece Shallot (Finely minced)
• 1 piece Red bell pepper (Cut into small dice)
• 3 cloves Garlic (Minced)
• 2 tablespoons Fresh cilantro (Chopped)
• 2 tablespoons Fresh parsley (Chopped)
• 1 teaspoon Salt
• 1 teaspoon Fresh grated ginger
• 1 teaspoon Ground cumin
• 1 teaspoon Mild pepper
• 1 teaspoon Tomato paste
• 1 teaspoon Harissa (or pepper) (If you don't have harissa, use black pepper)
• 1 teaspoon Turmeric
• 1/2 lemon Half preserved lemon (Cut into small pieces; if unavailable, juice of half a lemon)
• 150 g Unsalted butter (Melted, then warmed to brush the sheets)
• 3 tablespoons Olive oil
• 1 tablespoon Salty soy sauce (To season the vermicelli)

Instructions

1. Rehydrate the vermicelli

   Place the vermicelli in a large bowl and cover with boiling water. Let rest 10 minutes until tender, then drain.

   Time: PT10M

2. Prepare the aromatics

   Finely mince the shallot, dice the red bell pepper, chop the garlic, cilantro and parsley.

   Time: PT5M

3. Sauté the shallot and pepper

   Heat 3 tablespoons olive oil in a pan over medium heat. Add the shallot and pepper, sauté 5 minutes until lightly golden.

   Time: PT5M

4. Cook the seafood and spices

   Add the seafood cocktail, the 3 minced garlic cloves, turmeric, ginger, cumin, mild pepper, salt and soy sauce if desired. Cook over high heat 5 minutes stirring, until the mixture is well dry.

   Time: PT5M

5. Season the filling

   Stir in the half preserved lemon, tomato paste, harissa, remaining turmeric and the cilantro‑parsley mixture. Mix for 2 minutes then cook an additional 5 minutes.

   Time: PT7M

6. Cool the filling

   Transfer the filling to a wide dish and let cool at room temperature for about 10 minutes.

   Time: PT10M

7. Prepare the vermicelli

   Cut the rehydrated vermicelli into small pieces with kitchen scissors. Add 1 tablespoon soy sauce, mix so the vermicelli absorbs the sauce.

   Time: PT3M

8. Combine vermicelli and filling

   Fold the seasoned vermicelli into the cooled filling and mix well for even distribution.

   Time: PT2M

9. Prepare the colored butter

   Melt the butter in the pan over medium heat until it turns lightly golden and gives a nutty aroma, about 3 minutes.

   Time: PT3M

10. Brush the brick sheets

    Using a brush, coat each brick sheet with melted butter on both sides to prevent tearing during baking.

    Time: PT2M

11. Form the mini pastillas

    Place a heaping tablespoon of filling in the center of each sheet, fold into a basket shape (fan fold) and seal the edges with your fingers.

    Time: PT10M

12. Use the cupcake mold

    Place each folded pastilla into a cupcake mold to hold its shape while baking.

    Time: PT2M

13. Bake

    Bake the pastillas in a preheated oven at 200°C for 20 minutes, until golden and crisp.

    Time: PT20M

    Temperature: 200°C

14. Final decoration

    When out of the oven, garnish each pastilla with a small shrimp, a drizzle of lemon and a parsley leaf.

    Time: PT5M

Nutrition Facts

Calories

600

Protein

30 g

Carbohydrates

45 g

Fat

35 g

Fiber

3 g

Ingredient Substitutions

• Instead of Brick pastry sheets: Phyllo dough
• Instead of Rice vermicelli (Chinese vermicelli): Fine rice noodles
• Instead of Frozen seafood cocktail: Fresh shrimp, fresh calamari
• Instead of Shallot: Red onion
• Instead of Red bell pepper: Yellow bell pepper
• Instead of Fresh cilantro: Flat parsley
• Instead of Fresh parsley: Cilantro
• Instead of Harissa (or pepper): Black pepper
• Instead of Half preserved lemon: Fresh lemon juice
• Instead of Unsalted butter: Margarine
• Instead of Olive oil: Sunflower oil
• Instead of Salty soy sauce: Tamari sauce

Equipment Needed

• Large bowl
• Frying pan
• Kitchen scissors
• Spatula or wooden spoon
• Kitchen brush
• Cupcake mold (or mini molds)
• Oven
• Cutting board and knife

Critical Steps — Do Not Skip

• Properly rehydrate the vermicelli
• Dry the filling to avoid moisture in the pastry
• Generously brush the brick sheets with butter
• Precise folding of the sheets to form a hermetic basket
• Bake until a uniform golden color

Chef Tips from the Video

• Use semi-salted butter for a savory contrast between the sweet preserved lemon and the salty butter.
• Add a pinch of saffron to the filling for an even more authentic color and aroma.
• Serve with a mint yogurt sauce to balance the spices.

Troubleshooting

Storage

Refrigerator: Store the cooled pastillas in an airtight container for up to 2 days.

Freezer: Pack individually and freeze up to 1 month. Reheat in the oven at 180°C for 10‑12 minutes.

Room temperature: Consume within 2 hours after cooking, otherwise refrigerate.

Make-Ahead Tips

• Prepare the filling the day before and keep it refrigerated; it lasts 24 h.
• The pastillas can be baked ahead and reheated in the oven to regain crispness.