Fig and pistachio pastilla Recipe

A fig and pistachio pastilla served with Bayonne ham and sherry drizzle.

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

Les ingrédients

Pour people
  • Dried fig(s) : 100 g
  • Chopped pistachio(s) : 50 g
  • Slice(s) of Bayonne ham AOSTE : 3 whole
  • Freshly ground black pepper : 3 Turn
  • Brick pastry sheet(s) : 6 whole
  • Sunflower oil : 30 ml
  • For the vinaigrette
  • Sherry vinegar : 50 ml
  • Sherry : 20 ml
  • Icing sugar : 20 g
  • Maille Dijon mustard : 10 g
  • Olive oil : 200 ml
  • Maldon salt : 3 pinch(es)



    Finely dice the dried figs and the Bayonne ham and mix together with the chopped pistachios and black pepper.

    Cut each sheet of brick pastry into 3 strips and brush with oil. To fold the parcels place a small amount of the filling in the bottom corner of the pastry strip. Fold the pastry over the filling to form a triangle. Continue folding in triangles until all of the edges are sealed. To finish the parcel, tuck the final flap under the last fold like an envelope. Repeat this process until all of the filling is used.

    Cook the pastilla in a hot frying pan until golden brown on both sides.


    In a bowl combine the sherry, sherry vinegar, salt, mustard and icing sugar. Then slowly whisk in the olive oil until the mixture thickens.

    To serve, drizzle the vinaigrette over the pastillas.

Chef's tip

«Instead of Bayonne ham, try using crispy pancetta. The pistachio nuts could be replaced with chopped almonds.»

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