Seafood Pastilla (Moroccan Filo Pie with Prawns and White Fish)

Filling

• 1 large Yellow onion
• 3 tbsp Olive oil
• 1 pinch Dried saffron threads
• 1 tsp Ground ginger
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 350 g White fish fillet, skin removed by butcher
• 250 g Prawns, raw, peeled
• 20 g Fresh parsley
• 3 Egg

Assembly

• 250 g Phyllo dough

1. Heat the oven to 200°C (390°F). Finely chop the onion and roughly chop the parsley.
2. Warm the olive oil in a frying pan over medium heat, then cook the onion with a pinch of salt for 8 to 10 minutes until soft and lightly golden. Crush the saffron between your fingers, stir it in with the ginger and black pepper, and cook for 30 seconds until fragrant.
3. Add the fish and cook for 3 to 4 minutes, turning gently, until it begins to turn opaque. Add the prawns and cook for 2 to 3 minutes until just pink, then break the fish into large flakes.
4. Tip the seafood mixture into a mixing bowl and let it cool for 10 minutes so the eggs do not scramble. Stir in the parsley, then taste and adjust with the remaining salt if needed.
5. Beat the eggs, then stir them into the cooled seafood mixture until evenly coated. The filling should look glossy and lightly bound rather than wet.
6. Lay the phyllo on the work surface and cover with a slightly damp tea towel while you work. Lightly oil a baking tray, then layer about half the sheets on the tray, brushing a little olive oil between layers and letting the edges overhang.
7. Pile the filling into the centre and press it into a neat mound. Fold the overhanging pastry over the top, then cover with the remaining sheets, brushing with olive oil between layers, and tuck the edges underneath to seal.
8. Bake for 30 to 35 minutes until deeply golden and crisp. Rest for 10 minutes before slicing so the filling sets.
9. Slice with a sharp knife and serve warm. If the top browns too quickly, lower the oven to 190°C (375°F) for the final 10 minutes.

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