These spicy, lemony seafood pastilla are so tasty. A Middle East/Mediterranean favourite, filled with shrimp and white fish. I show you just how easy it is to make your own, authentic warqa leaf, whether you have bone hand or two. You can make a big batch and freeze, so cheap to make and so tasty.
Pommegranate Molasses https://youtu.be/xUp6mEtBs-0
Hello and welcome to my one- Handy Kitchen today I’m going to be making seafood pastillas now you can buy Pho pastry and you can buy brick pastry quite readily but I find that they’re too stiff to um make the recipe that I want to make because I need to shape the pies
So make it ourselves it’s so easy to do all you need a few kitchen Staples so in this bowl here I have flour and I’m putting this in my food blender you can use um a stick blender um or you can use food processor but I do recommend that you use it
Because um you really want this beaten well into that I’m going to put just half a teaspoon of Salt and here I have very fine simina that’s going in that will add strength to my dough that’s all there is apart from water now I’ve got three 350 M of water here um but I don’t really want to use all of it I’m going to use about three 300
Ms and this is warm water I’m only going to use about 300 MLS of this because different flowers as you know um go at different rates absorb at different rates and I want this dough to be right I don’t want it to be too too runny it it needs to end up like
Thick cream so into my blender to add more water cuz I definitely need that but I’m going to reserve about 50 Ms of this and there’s nothing more to do than to blend this thoroughly there we go now going to pull this into my bowl and then we’ll look and see at what
It looks like now you don’t need to sip this one because we’ve done it with blender now I’m just going to check the consistency of this and it should look like really thick cream and actually maybe a tiny drop of water into that but I will not be using all of it
So we’ll stir this up it should coat the back of your spoon without running and if that’s the consistency you’ve got like really thick cream that’s it now I’m going to pop this to one side and I’m going to leave it just for 15 minutes well I’ve
Rested my dough into that I’m just going to put it’s about a teaspoon of oil and I’m going to stir that all the way through and this is what we should be looking like just very thick cream I’ve already got a pan of simmering
Water and we need to just keep that at a steady temperature then all we need to do is take our brush load do it with butter and start painting onto our pan in sort of circular movements and as you can see as I’m working this is drying
Out you just keep going fill in your gaps my only advice is don’t go right to the edges when you do it like this because you really will have trouble getting it out of the pan so just paint it on this is really therapeutic you got plenty of time using
This method oh there goes my bowl I’m going to make a mess now you got plenty of time to do this you really have when you’re using a bam Marie for this my preferred method would be using it directly onto the heat but when you’re first learning to do this
That is not a good idea here we go now we’re just going to leave that until it’s all dried out now I don’t need to make mine any bigger than this because I’m making ptia and I don’t need huge amounts of this now this will take a few minutes to start cooking
Through as you can see it’s starting to go at the edges so I’m just going to help it round just help it a little bit with my spatula look at this how quick look you can see that’s lifting already now I think I’m not quite cooked this end but
You know cuz when this starts lifting up you are ready to pull it and this is where it gets tricky and I may do this horribly wrong so here we go there is my Walker look at this how fine is that beautiful now you put that cook side
Down and you leave it to cool just take the dirty bits out of the pan because we don’t want all these dry bits in here now if you’re going to use these straight away you can probably just stack them but ideally you just want to put a little bit of oil on
These so they don’t dry out just a little bit and then later on we won’t need to oil these when we use them either so just put a bit of oil on and cover them because they will dry out really quick here we go again literally paint in sort of circular movement going
Around your pan and look at that that is going on and drying off beautifully now put the simolin in this because it just gives it added a bit of strength but it isn’t necessary to do that to be fair you can just use flour water and salt what I do recommend is
Use bread flour for this for that extra strength right just keep painting round until you’ve got it as thick or thin as you want now I’m doing mine just a tad thicker today because they’re going to carry quite a lot of filling how about that but you can dab
Any little bits that you may have missed yeah I’ve got a couple there is so easy to do and so therapeutic there we go now I’m using what am I using a 25 cm pan for mine um you can make these bigger you can make them smaller just use a bit of a
Flexible spatula to just pull these together and you just leave it until it’s all dried out very gently help it along we’re not quite done over there but this is look beautiful there we go so uncover the one we made and we’re going to pull this really carefully she
Said and try and get it out in one piece if you got two hands it’s not hard to do there we go put a little bit of oil on because we’ve got to make The Filling first and you just keep going you just keep stacking like this
Well I’ve made my dough now I need to make my filling and it looks like I’ve got an awful lot of ingredients here the first thing I’m going to deal with is I’ve got 150 g oh where to put it of Chinese noodles and all I need to do is
Put some boiling water over those and they’re just going to soak for a minute while we get going first thing I’m going to do is put a little bit of oil in my pan I’m using vegetable oil because it Cooks at a slightly high temperature um than uh olive oil but
Olive oil is a good option too okay I’ve got 400 um 50 g of prawns here and I’m going to cook those first get them nice and pink just try and cook those one side and start cooking my fish now I’m using a white fish um Cod if you want to
This is a cheaper alternative this is um it’s called Ki or coling coling it’s a white fish is very cheap here in FR so all we’re going to do is start cooking this off once I’ve got some going I’ll take some out and cook the rest start taking some corns
Out it’s just a matter of getting this cooked through into that I’m going to put all of my spices now I can never remember all the spices and how much of each so I’m going to put these up on the list and I’m going to sprinkle these all over my
Fish and cook these off beautifully I’m now going to add some finely chopped onion in there I have a lemon um these are Pres preserved lemons and I’m using half of a preserved lemon the last thing I’m going to put in here is lots of chop [Applause]
Parsley and the juice of one whole [Applause] lemon and I want this all to cook down now into that I’m going to put my drained got draining noodles right I’m going to transfer this into my bowl now and I’m going to leave this now to cool down well my
My mix is cooled down somewhat slightly and my Walker is all ready to go I’ve got some oil in case I need it but that’s not likely at the moment now I’m using a cookie cutter that’s about 4 cm because I want to make small pies and I’ve got a little Pusher that
Comes off of one of my cake sets and I’m good to go oh I have my scissors as well for trimming all I’m going to do is try and Center one of my pastries now you can see here there’s no way I do that with shot B brick or
Pho this is absolutely perfect for the job all I’m going to do is put fill in him making sure I’ve got some of of everything in there I’m going to push it down with my scoop because my scoop is ideal for this job okay all you need to do then is start
Pleating your dough inwards but you do need to go careful cuz you will break it quite easily like you would with Pho I’m just going to Plat that in like this in my circle to encase my dough now I’m pleating it because what don’t want a great big horrible edges on
It and then I’m just going to make sure that’s stuck down now I’m going to pull that off and put my pie to one side I’m going to take a second piece of dough put it in the middle get it ready and this time it’s going in upside down
So that you’ve got your last little plates on the bottom going to push it down into my mold a little bit and again we’re going to do the same process now you shouldn’t in theory need the oil but you never know and be careful not to rip the sides of your
Pie all this folding in is put lovely layers into this pipe oh look at that got one more bit to go I think maybe pull you in because it’s all about the shape at the sides of these isn’t it and then I’m just going to push it down and make sure
I’ve got a really nice shape going on turn it over and I’m putting these onto pan let’s do another one now see what I was saying earlier about the shapes doesn’t really matter as long as it fills your mold in go filling and I’m going to be quite generous with my
Filling there we go and then plate it inwards sometimes you find that the dough is a bit long in places which is why I keep the scissors here there we go easy peasy and use that just to stick it going to move it now to one side another piece of
Dough that’ll do it see what I mean I’ve absolutely demolished some of these but it doesn’t matter pick it up really carefully and turn it up the other way there we go and then look I’ve got a bit of fat dough there that I don’t want in
There so I’m just going to take that off with my scissors and again very carefully fold it in just plate it in so it looks tidy that’s all you need to do we’ve done all the hard work this is really the fun bit and then just I’m holding it
There I’m not putting any pressure on that at all I’m just holding it so it all sticks together and as you can see look at this so I’m going to carry on making these up and I’ll be back when we’re ready to cook don’t they look cute well
I’m quite pleased with these and the way they’ve come out I got 11 out of here but I was quite generous with my filling these I’m going to freeze and what I’ll do is put these into sealed plastic bags um or freeze bags and just do two at a time and lay
Them in there and they’ll freeze wonderfully and you’ll be able to cook these from Frozen so that’s those ones these ones I’m cooking now and when my mix cooled down the filling I did put a tablespoon of my pomegranate molasses in um which gave will give them a wonderful
Flavor now I’m just going to put a teaspoonful into some oil and I hope that doesn’t disappear in there we’re going to give it a good old stir and then we’re just going to give it a brush just a little brush on the top that’s
All now these are going to go in a hot oven they’re going to go in a preheated oven um 200° I’ll put the rest of the um temperatures up afterwards and I’m going to cook these for 25 to 30 minutes what I’m looking for is for these to be golden brown and
Crispy I’ll see you when they’re done and we’ll do a taste test well my pastillas are cooked pastilla if you’re in Spain and look at how good they are look at these absolutely packed with all sorts beautiful I am so pleased with these my husband has been nagging me
Since I started making these oh come on come on I want to eat some cuz he loves these they are wicked really good for parties and all sorts now I absolutely wrecked this decimated it um trying to cut it in half so that I had a
Nice picture to put on the front but nevertheless I’m going to be I’m going to try the one that I’ve broken M oh very hot that is delicious and this pastry is fantastic how easy was that to make now I’m going to be making um another type of pastry oh that is gorgeous
Look you can see how hot that is I’m going to show you on another video another way to make this dough but I thought I’d use the P method today because if you’re beginning with this that’s the best way to go well I’m going to have this for my
Lunch and I better take a couple of those through to my husband who said next time I come through the door can I please bring food well if you liked what you saw please like share please share and subscribe to see me making more delicious cost effective food thank you for watching
1 Comment
These look absolutely gorgeous. Painting the batter onto the pan looks really fun.