A spicy pastilla flavoured with rose and ras al hanout, served with a fennel and lemon vinaigrette.
Finely dice the shallot, garlic and chives. Cut the prawns into small pieces and marinade for 10 minutes in the spices and the rose oil.
Add the shallot, garlic and chives to the prawns and season with salt and pepper.
Peel and finely dice the red onion. Then dice the fennel and the green chilli.
In a pan with a drizzle of olive oil sweat the onion, fennel and chilli for 2-3 minutes to soften slightly and leave to cool.
Then add the lemon juice and zest, olive oil and salt and pepper. Finely slice the chives and add to the dressing at last minute.
Cut pastry sheets into 3 strips.
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.
Place on a baking tray and cook in the oven for 12 minutes on 180'C.
Serve warm with the dressing and a few rocket leaves.
«You can also make this recipe with crayfish if prawns are not available. Always cover the pastry with a wet cloth when you are not using it to stop it from drying out. »