Vegetarian Pastilla with Vegetables and Fruit

Ingredients

• 8 pieces Brick pastry sheets (Use brick pastry sheets of good size, kept refrigerated until use)
• 2 medium Yellow onions (Peel and coarsely chop before blending)
• 2 medium Carrots (Cut into julienne)
• 1 medium Zucchini (Skin optional, cut into julienne)
• 1 medium Firm pear (Peel, core and cut into julienne)
• 8 units Medjool dates (Pit and coarsely chop)
• 50 g Sliced almonds (Toast dry then coat with powdered sugar)
• 2 tablespoons Powdered sugar (Sprinkle over the toasted almonds)
• 30 g Butter (Melt before adding garlic and onion)
• 2 tablespoons Olive oil (For sautéing the vegetables)
• 200 ml Neutral oil (sunflower) (For frying the pastillas)
• 2 cloves Garlic (Peel and finely chop)
• 1 tablespoon Honey (Add at the end of vegetable cooking)
• 1 small bunch Fresh cilantro (Whole leaves to place between two brick sheets)
• 0.5 teaspoon Ground cardamom
• 0.5 teaspoon Ground cinnamon
• 0.5 teaspoon Ground ginger
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Instructions

1. Prepare the vegetables

   Peel the onions, carrots, zucchini and pear. Coarsely chop the onions, mince the garlic. Julienne the carrots, zucchini and pear, then place them in a bowl of cold water to prevent browning.

   Time: PT15M

2. Chop onion and garlic

   Place the coarsely chopped onions and garlic cloves in the immersion blender and blend until a fine texture is achieved.

   Time: PT5M

3. Sweat onion and garlic

   Melt the butter in a pan over medium heat, add the onion‑garlic mixture and cook 5 minutes, stirring until they become translucent.

   Time: PT5M

   Temperature: medium

4. Sauté the vegetables with spices

   Add the olive oil to the pan, then the drained carrots, zucchini and pear. Sprinkle with cardamom, cinnamon, ginger, salt and pepper. Sauté for 8 minutes over medium‑high heat, stirring regularly.

   Time: PT8M

   Temperature: medium‑high

5. Add honey and dates

   Pour in the honey, stir in the chopped dates and cook another 3 minutes until the honey lightly caramelizes and coats the vegetables.

   Time: PT3M

   Temperature: medium

6. Toast the almonds

   Heat a small pan over high heat, add the sliced almonds and toast for 3 minutes, stirring constantly until golden.

   Time: PT3M

   Temperature: high

7. Coat the almonds with powdered sugar

   Transfer the toasted almonds to a bowl, add the powdered sugar and mix until evenly coated.

   Time: PT2M

8. Assemble the pastillas

   On a brick sheet, place two tablespoons of the vegetable mixture in the centre, add a teaspoon of the onion‑garlic mixture, some caramelized almonds and a cilantro leaf. Fold the sheet into a triangle by folding the edges to enclose the filling. Repeat with a second brick sheet to reinforce the structure.

   Time: PT10M

9. Fry the pastillas

   Pour the neutral oil into a deep pan, heat to 180°C. Gently place each pastilla and fry 4 minutes per side until a uniform golden colour is achieved.

   Time: PT8M

   Temperature: 180°C

10. Drain and serve

    Remove the pastillas with tongs, place them on paper towels to remove excess oil, then serve immediately, hot and crispy.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Brick pastry sheets: Phyllo sheets (finer)
• Instead of Yellow onions: Shallots
• Instead of Carrots: Yellow squash
• Instead of Zucchini: Eggplant
• Instead of Firm pear: Crisp apple
• Instead of Medjool dates: Dried figs
• Instead of Sliced almonds: Sliced pecans
• Instead of Powdered sugar: Granulated sugar
• Instead of Butter: Margarine
• Instead of Olive oil: Sunflower oil
• Instead of Neutral oil (sunflower): Peanut oil
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Honey: Maple syrup
• Instead of Fresh cilantro: Flat‑leaf parsley
• Instead of Ground cardamom: Cardamom seeds (to grind)
• Instead of Ground cinnamon: Cinnamon stick (infuse)
• Instead of Ground ginger: Fresh grated ginger (1/2 tsp)

Equipment Needed

• Chef's knife
• Cutting board
• Immersion blender or food processor
• Frying pan (non‑stick)
• Small saucepan
• Silicone spatula
• Mixing bowl
• Tongs
• Paper towels
• Serving plate
• Vegetable grater or mandoline (optional)

Critical Steps — Do Not Skip

• Sweat the garlic and onion without burning them
• Sauté the vegetables while keeping them crunchy
• Toast the almonds without scorching
• Precise folding of the brick sheets to avoid tears
• Fry at the correct temperature (180°C) to achieve an even golden crust

Chef Tips from the Video

• Add a pinch of ras‑el‑hanout for an extra touch of Moroccan flavor.
• Serve with a mint‑yogurt sauce to balance the sweetness of honey and dates.

Troubleshooting

Storage

Refrigerator: Store cooked pastillas in an airtight container for up to 2 days. Reheat in the oven at 180°C for 5‑7 minutes to restore crispness.

Freezer: Not recommended: the brick pastry loses its texture after thawing.

Room temperature: Consume within 2 hours of cooking to prevent the pastry from becoming soggy.

Make-Ahead Tips

• Pre‑cook the vegetable mixture and keep it refrigerated for 24 h before assembling.
• Toast the almonds and coat them with powdered sugar the day before.
• The pastillas can be assembled ahead of time and kept chilled, then fried just before serving.