Seafood Pastilla

Ingredients

• 12warqa sheets
• 300 g (10 oz)shrimp
• 300 g (10 oz)white fish
• 80 g (3 oz)vermicelli
• 3 tbspchermoula
• 4 tbspbutter, melted for brushing
• 1 tspsalt

Method

1. Start by preparing the seafood. In a large skillet, combine 300 g (10 oz) shrimp and 300 g (10 oz) white fish with 3 tablespoons of chermoula. Cook over medium heat until the shrimp turn pink and opaque, and the fish flakes easily with a fork, indicating they are cooked through. This should take about 5-7 minutes. Remove from heat and set aside.
2. While the seafood is cooking, soak 80 g (3 oz) of vermicelli in hot water for about 5 minutes until they are soft and pliable. Drain the vermicelli thoroughly and cut them into shorter lengths using kitchen scissors for easier mixing later.
3. In a large mixing bowl, combine the cooked seafood with the soaked vermicelli. Add 1 teaspoon of salt to the mixture and gently toss everything together until the ingredients are evenly distributed. The mixture should be well-integrated, with the chermoula coating the vermicelli and seafood evenly.
4. Preheat your oven to 180°C (350°F). Prepare a round baking dish or a pie pan by brushing the bottom and sides with some of the 4 tablespoons of melted butter. This will prevent the warqa from sticking and ensure a crispy base.
5. Lay one warqa sheet on the bottom of the prepared pan, letting the edges hang over the sides. Brush it lightly with melted butter. Repeat this process with 5 more sheets, arranging them in a circular pattern to cover the entire base and sides, ensuring each layer is brushed with butter.
6. Spoon the seafood and vermicelli mixture into the center of the pastry-lined pan, spreading it evenly. Fold the overhanging edges of the warqa sheets over the filling to enclose it. Brush the top with melted butter to seal the pastilla.
7. Cover the top with the remaining 6 warqa sheets, brushing each with butter and tucking the edges under the pastilla to create a neat package. Ensure the top is well-coated with butter for a golden finish.
8. Place the pastilla in the preheated oven and bake for about 25-30 minutes, or until the pastry is golden brown and crispy. The aroma of the chermoula will become more pronounced as it bakes, signaling it's nearly ready.
9. Once baked, remove the pastilla from the oven and let it cool slightly in the pan for about 5 minutes. This will make it easier to slice and serve. Transfer to a serving platter and cut into wedges. Serve warm, savoring the savory seafood filling encased in crisp, buttery pastry.