Seafood bastila

Serves: 2
Ingredients
Vermicelli pasta 14 gm
Butter, room temperature 5 tbsp
Fish fillet, white, skinned, de-boned 1 cup
Shrimp, jumbo, fresh, deveined 225 gm
Paprika 1 tsp
Cumin ¼ tsp
Salt, pepper, crushed red chilli pepper to taste
Garlic, peeled, finely chopped ½ tsp
Cilantro, fresh, finely chopped ½ cup
Lemon juice, freshly squeezed 1 tbsp
Pastry sheets, ready to bake, defrosted
Egg yolk 2
Method
In a small pot, boil salted water and add the vermicelli pasta. Once fully cooked, drain the excess water and set aside.
In a small pan, melt the butter and add fish, shrimp, spices, garlic, cilantro and fresh lemon juice to the pot.
Mix well and let it simmer for 15 minutes, constantly stirring.
Once cooked, add the pasta to the pan and mix well.
On a separate lined baking sheet, lay out the pastry sheets side by side with their edges overlapping one another.
Brush each sheet with additional melted butter and the edges with the beaten egg yolks.
Carefully spoon the filling into the centre of each sheet. Once the centres have been filled, cover each of the sheets with the remaining pastry sheets.
Brush each bastila with melted better and bake in an oven at 180°C for 10-15 minutes or until they are a golden crisp.
Serve immediately.