Preheat the oven to 200°C. (GM 6/7)
Chop the fresh coriander. Marinate the crab meat for 20 minutes in the juice of the lemon, the argan oil and the coriander.
Peel and cut the sweet potatoes into small cubes. Melt 20g butter in a saucepan and cook the sweet potato until you have a dry puree, stir frquently to stop it catching in the bottom of the pan. Add the saffron, check the seasoning and chill.
Cut 12 rounds from 6 of the sheets of brick pastry to the size of your serving rings. Brush with melted butter.
Place a whole sheet of brick pastry underneath each serving ring.
Place a couple of spoonfuls of sweet potato puree into each serving ring.
Place a filo round on top of the potato and add a couple of spoonfuls of marinated crab meat.
Top with a second filo round.
To finish, remove the stainless steel serving ring, fold the whole sheet of brick pastry around the pastilla, turn it over and place on a baking sheet. Bake for 10 minutes until the pastry is crisp.
Serve with some dressed salad leaves.
«Ensure that the sweet potato puree is completely cool before assembling your pastillas - if not, the steam and moisture may cause the pastry to tear as you fold it.»
Marinated crab and sweet potato layered inside a light filo pastry parcel.