Pastillas are like Moroccan Spring Rolls. Tender, flaky meat combined with sweet spices, herbs and vine fruit, they are traditionally wrapped in Brik pastry, a paper thin pastry rather like filo though slightly more stretchy and easier to handle and rather less crumbly to eat. We recreated a lamb version of it recently during our recipe testing with the Sous Vide Supreme. As you will have seen from our last post, we were given a sous vide setup and meat from Donald Russell to create a few recipe ideas.
One of the great things about the sous vide is that you can confit anything – meat, fish or vegetables, the low controlled temperatures under vacuume conditions allow you to minimise how much oil is needed.
This recipe uses lamb shanks but lamb shoulder or even neck would work well. Essentially, cuts of meat that are tough that will develop tenderness and big meaty flavour as it slowly comes together in the sous vide. We adapted this recipe (for Guinea Fowl Pastilla) by Sat Bains.
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- salt and pepper
- 2 lamb shanks
- 3 tablespoons olive oil
- 1 banana shallots, peeled & chopped
- 2 cloves garlic, peeled & chopped
- 1 teaspoon saffron
- Sprig of thyme
- 25g raisins
- 25ml clear honey
- 25ml harissa paste
- 1 tbsp chopped mint
- 1 tbsp chopped coriander
- 1 tbsp chopped parsley
- Grated zest of 1 lemon
- Salt & pepper
- 10 sheets brik pastry or 10 squares of filo pastry
- Butter - 10g melted (to seal edges of pastry)
- Vegetable oil for frying
- Icing powder and cinnamon for dusting
- Heat the fennel, cumin and coriander seeds in a dry frying pan, and grind them.
- Heat the sousvide supreme to 71 Degrees Centigrade
- Skin the lamb shanks with a sharp knife carefully removing all the surface skin and gristle.
- Combine the spices and a little salt and pepper, and rub into the lamb shanks.
- Place the shanks into cooking bags with 2 lambshanks per bag and add 2 tablespoons olive oil.
- Seal the bags, displacing the air in the bags by placing them in a bowl of cold water.
- Cook the lamb for 36 hours.
- Once cooked, remove from sousvide and place the bags containing the meat into ice cold water, when the meat is cooled, pick the meat from the bones.
- Heat a teaspoon of olive oil and sweat the shallots and garlic until translucent
- Stir in the pulled lamb meat along with the other filling ingredients.
- Mix together with the remaining pastilla ingredients.
- To construct the pastilla, brush the edges of brik pastry with melted butter, then take a tablespoonful of the lamb mix and roll into fat cigars, sealing them carefully and storing them seam side down.
- Heat the oil and cook the pastilla until golden and crispy.
- Serve hot, dusted with icing sugar and cinnamon.
You can check out our recipes and those from other contestants in this Sous Vide recipe competition here.
Disclosure – we were supplied with equipment and meat from Sous Vide Supreme and Donald Russell respectively for the purposes of this post. All opinions expressed here are our own.