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Marinated crab in argan oil served with pastilla of sweet potatoes Recipe

Marinated crab in argan oil served with pastilla of sweet potatoes Recipe
Method
  • 1

    Preheat the oven to 200°C. (GM 6/7)

  • 2

    Chop the fresh coriander. Marinate the crab meat for 20 minutes in the juice of the lemon, the argan oil and the coriander.

  • 3

    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.

  • 4

    Cut 12 rounds from 6 of the sheets of brick pastry to the size of your serving rings. Brush with melted butter.

  • 5

    Place a whole sheet of brick pastry underneath each serving ring.

  • 6

    Place a couple of spoonfuls of sweet potato puree into each serving ring.

  • 7

    Place a filo round on top of the potato and add a couple of spoonfuls of marinated crab meat.

  • 8

    Top with a second filo round.

  • 9

    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.

  • 10

    Serve with some dressed salad leaves.

Chef's tip

«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.

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  • Preparation  1hr
  • Cooking time  0h
  • Rest time  0h

Ingredients for people

  • Brick pastry sheet(s) : 12 whole
  • Crab meat : 400 g
  • Lemon(s) : 1 whole
  • Fresh coriander : 1 bunch
  • Unsalted butter : 50 g
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Argan oil : 50 ml
  • Saffron thread(s) : 1 g
  • Sweet potato(s) : 500 g
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