Chilli spiced crab and butternut squash pastilla Recipe

A crisp filo pastry parcel of crab meat with butternut squash, chilli, garlic and fresh coriander.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour people
  • For the filling
  • Butternut squash : 400 g
  • Crab meat : 200 g
  • Red chilli(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Fresh coriander : 0.25 bunch
  • Lemon(s) : 1 whole
  • Olive oil : 50 ml
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • For the pastry
  • Filo pastry sheet(s) : 12 whole
  • Unsalted butter : 100 g
  • For the garnish(es)
  • Rocket : 1 bunch
  • Lemon(s) : 1 whole
  • Olive oil : 50 ml
  • Maldon salt : 3 pinch(es)


  • ETAPE 1

    Preheat the oven to 180'C.

  • ETAPE 2

    Remove the seeds from the chilli and finely dice. Peel and finely dice the garlic.
    Pick the leaves from the coriander and roughly chop.

  • ETAPE 3

    Peel the squash and cut it into small cubes.
    Pick through the crab meat to make sure there are no pieces of shell or cartilage.

  • ETAPE 4

    Heat a sauce pan until hot and add the olive oil. Add the diced squash and cook until completely soft. Stir constantly and add a splash of water from time to time if it begins to catch.
    Season with salt and pepper and once the squash is cooked add the garlic and chilli and cook for a further minute.

  • ETAPE 5

    Allow this mixture to cool and then mix in the chopped coriander and the crab meat. Check the seasoning again and add a squeeze of lemon juice.

  • ETAPE 6

    From the filo pastry cut 12 strips of 2 layers of filo, about 3cm wide. Melt the butter and brush over the strips. Place 1 tablespoon of the mixture on the filo and fold triangles until the pastilla is sealed on all sides. Brush the finished pastillas with melted butter and then bake in the oven for 10 minutes until the pastry is crisp and golden brown.

  • ETAPE 7

    Serve the pastillas on a bed of rocket seasoned with Maldon sea salt and dressed with a squeeze of lemon and a drizzle of olive oil.

Chef's tip

«Always pick through your crab meat twice to remove any small pieces of shell.»

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