Seafood bastilla / بسطيلة بالسمك - CookingWithAlia - Episode 888

Let's celebrate Ramadan with this delicious and wonderful bastilla!
RECIPE: https://www.cookingwithalia.com/888-s...
INGREDIENTS:
For the Pastilla
Pastilla sheets
2 tablespoons vegetable oil
2 egg yolks, beaten

For the white fish filling
150g (5oz) firm white fish, cut into large cubes
150g (5oz) shrimp
1 red onion, finely diced
2 egg
2 tablespoons parsley and coriander, finely chopped
Juice of half a lemon, divided
2 tablespoons butter
1 tablespoon vegetable oil
Salt and pepper to taste
Pinch of saffron

For the calamari filling
150g (5oz) calamari, thinly cut
200g (7oz) mushrooms, diced
1 tablespoon parsley and coriander, finely chopped
Juice of half a lemon
1 tablespoon tabasco sauce (optional)
1 tablespoon butter
1 tablespoon vegetable oil
Salt and pepper to taste

For the cabbage filling
200g (7oz) white cabbage, finely chopped
200g (7oz) spinach, finely chopped
1 tablespoon butter
1 tablespoon vegetable oil
Salt and pepper to taste

For decoration (optional)
Lemon slices
Cooked whole shrimp
Paprika
Parsley and coriander, chopped

DIRECTIONS:
For the white fish filling
1. In a pan over medium heat, melt the butter. Add the vegetable oil and red onion then cook for 3 minutes.
2. Add the parsley and coriander and cook for 2 minutes.
3. Add the white fish and cook for 5 minutes. Add the shrimp then cook for 5 more minutes.
4. Season with salt, pepper, and saffron. Add the eggs then cook while mixing for two minutes. Add half of the lemon juice, mix to combine then set aside on a plate. Sprinkle with the remaining lemon juice and leave to cool.

For the calamari filling
5. In the same pan, melt the butter. Add the vegetable oil, calamari, and mushrooms. Season with salt and pepper and cook for 15 minutes or until the calamari is cooked through. Set aside on a plate, add the parsley, lemon juice, and tabasco sauce.

For the cabbage filling
6. In the same pan, melt the butter. Add the vegetable oil, cabbage, and spinach. Season with salt and pepper then cook for 5 minutes. Set aside to cool.

Assembling the pastilla
7. Cut the pastilla sheets into 10cm circles and lightly brush them with vegetable oil.
8. Hang the pastilla sheet circles around the edge of a cookie-cutter making sure to overlap the pieces, then place the final sheet in the middle of the cookie cutter.
9. Add one tablespoon of each filling in the middle then wrap the hanging edge of the pastilla sheet around the filling. Brush with the egg yolks then adds an additional piece of pastilla sheet on top.
8. Flip the pastilla then place it on a parchment paper-lined baking sheet. Brush the top of the pastilla with egg yolk, add an additional sheet of pastilla then brush it with more egg yolk. Repeat until you use up all the filling.
9. Bake the pastillas in a preheated oven to 180° Celsius for 30 minutes. Decorate with lemon slices, parsley, paprika, and whole cook shrimp then serve warm.