Vegetable and seafood pastillas

Name: Vegetable and seafood pastillas
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: Makes 10 pieces
Cuisine: Asia
Ingredients: 1 teaspoon salt and pepper; 1 teaspoon salt and pepper; 1½ cups (150 g) diced zucchini; ½ red bell pepper, diced; 2 to 3 cloves garlic, minced; 3 fresh scallops, diced; 3 tablespoons olive oil; 2 shallots, minced; 1¼ cups (150 g) cubed eggplant; 4 fresh shiitake mushrooms, caps diced; 10 sheets filo pastry (20 x 11 in/50 x 28 cm each); ¼ cup (½ stick/60 g) unsalted butter; 3 oz (100 g) fresh shrimp, peeled and diced; 1 tablespoon black bean garlic sauce (see note)

Preparation info

Makes
10
pieces

Difficulty
Easy
Ready in
55 min

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

Elegant, individual pies with a fine, crisp filo crust are just the thing for an al fresco lunch or dinner party starter. Prime seafood and summer vegetables are embellished by the merest hint of black bean garlic sauce, allowing their natural flavors to sing.

Ingredients

10 sheets filo pastry (20 x 11 in/50 x 28 cm each)
¼ cup (½ stick/60 g<

Asia
Starter
Lunch
Dinner
Fish course
Pescatarian
Summer

Method

Make the Filling by seasoning the cut vegetables with some salt and pepper. Heat 1 tablespoon of the olive oil in a skillet over medium heat and stir-fry the eggplant and mushrooms until soft, about 3 minutes. Remove and set aside. Repeat with the zucchini and bell pepper, then combine all the stir-fried vegetables in a bowl and mix well. Set aside.
Heat the re