Moroccan Fish Pie “Pastilla”

Fish Bastilla Photo credit Cooking with Alia
Fish bastilla Photo source travel talk tours
Fish bastilla Photo source travel talk tours

Moroccan Fish Pie (Pastilla, Bastilla)

Ingredients

  • 1 lb filo dough sheets (box)
  • 4 pounds fresh fish fillets (ie: whiting, cod, tilapia, etc.)
  • water (for poaching fish)
  • 1 cup parsley (chopped)
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 6 cloves garlic (minced)
  • 3 tbsp lemon juice
  • 5 tbsp olive oil
  • 1/2 stick butter (melted (or 1/2 cup olive oil))
  • 2 egg yolks (to brush)
  • 1 cup confectioner’s sugar (powdered sugar)
  • 1 tsp cinnamon

Instructions

  1. Poach fish in salted water for 5 to 10 minutes or until flaky. 

  2. Crumble the fish in a bowl and mix in parsley, paprika, cumin, salt, garlic, lemon juice, and olive oil. Set aside.

  3. Place the filo sheets around the baking dish with 1/3 of the sheet hanging from the edges of the dish. Place 2 sheets in the center of the baking dish.
  4. Brush the pastries with melted butter and brush the edges with egg yolk.
  5. Place the filling in the center of the baking dish and bring the pastry edges to the center.
  6. Cover the top of the Pastilla with 2 more sheets and tuck in their edges. Brush with melted butter and egg yolk.
  7. Bake the Pastilla for 20 minutes at 400 degrees.
  8. Sprinkle Confectioner's sugar and cinnamon mixture over crust while still hot.

  9. Serve warm or at room temperature.

Recipe Notes French: PASTILLA INDIVIDUELLE AU POISSON

Appetizer and Snack, Fish, Pastry
Moroccan
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