Easiest Way to Prepare Speedy Fish Bastilla in Filo Dough

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, fish bastilla in filo dough. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Fish Bastilla in Filo Dough is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Fish Bastilla in Filo Dough is something which I have loved my entire life.

Filo Dough Pastry with Sweet Egg Cream and CinnamonAs receitas lá de casa. egg yolks, milk, sugar, sugar, filo dough, cinnamon. Seafood Bastilla, a savory Moroccan fish pie with crispy pastry and shrimp, calamari and fish filling. Posted on Published Seafood Bastilla is a great do-ahead special occasion dish. Hiding beneath that crispy pastry is a.

To begin with this recipe, we must first prepare a few ingredients. You can have fish bastilla in filo dough using 10 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Fish Bastilla in Filo Dough:

1. Prepare filo dough (toko)
2. Get fish cocktail: like shrimps, mussels, lobster, white fish etc (frozen or
3. Make ready fresh about 400 gr)
4. Take rice mie (package)
5. Take green olives (sliced in rings)
6. Prepare coriander (to you're tast)
7. Take spices: paprika, ginger,chili or black peper, salt, cinnamin, curry
8. Take olive oil
9. Take butter (about 200 gr melted)
10. Take garlic (cut in pieces)

Seafood Bastilla With Shrimp, Calamari and Fish. Seafood Bastilla can be assembled and frozen until baking time. Shape the bastilla into a single large This serves as the base of your pie. Distribute the filling over the base, lightly pressing and molding to maintain the circular shape.

Instructions to make Fish Bastilla in Filo Dough:

1. Take a baking tray (i prefer the 24 cm tray) and cover the bottom with butter so the filo dough will not stick. Pour some hot cooked water over the rice mie and let it week for about 5 minutes. meanwhile put some olive oil in a baking pan and bake the garlic but not brown, then add the fish, spices, olive parts and mie. Let it cook on a slow fire for about 7-10 minutes and then let it cool off. When cooled down take a sheet of the filo dough, put it in the tray and
2. When cooled down take a sheet of the filo dough, put it in the tray and cover the sheet with the melted butter. Then take another sheet of filo, put in on the first layer and cover it again with butter. You repeat that 5 of 6 times for a solid bottom. Then add the fish and mie and cover it with another 4-5 layers of filo each covered in butter. Place the upper sheets over the bottom sheets like a package. Cover the top with the rest of the butter. Bake in a pre-heated over for about 25 minutes.

Shape the bastilla into a single large This serves as the base of your pie. Distribute the filling over the base, lightly pressing and molding to maintain the circular shape. Chef John thinks it's way more fun to make your own phyllo dough sheets instead of buying them–and here he shows you how. Pastilla is a North African cuisine meat or seafood pie made with warqa dough (ورقة), which is similar to filo. It is a specialty of Morocco and Algeria, where it is called r'zima (رزيمة) or tajik.

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