Baked Shellfish and Coriander Pastry

These pastries (rghaif) can be baked in the oven or cooked on a griddle. Instead of shellfish, other traditional fillings...
Contributor

Jan Baldwin

These pastries (rghaif) can be baked in the oven or cooked on a griddle. Instead of shellfish, other traditional fillings include sautéed strips of chicken flavored with saffron, or roasted vegetables and cheese.

Mezze by Ghillie Basan, photography by Jan Baldwin, is published by Ryland Peters & Small.

4
Servings
779
Calories Per Serving
Deliver Ingredients

Ingredients

For the dough:

  • Sunflower oil, for working the dough
  • 1 egg yolk mixed with a tablespoon water, for brushing
  • 1 1/2 Teaspoon active dry yeast
  • 1 1/2 Cup plus three tablespoons warm water
  • 2 1/2 Cups plus one tablespoon all-purpose flour
  • 1 Teaspoon salt
  • 3/4 Cups sunflower oil

For the filling:

  • 2 1/2 Tablespoons olive oil and a knob of butter
  • 2 onions, finely chopped
  • 2 garlic cloves, crushed
  • 1 red or green chile, deseeded and finely chopped
  • 1 Teaspoon ground cumin
  • 1 Teaspoon ground coriander
  • 1 Teaspoon paprika, plus a little extra for dusting
  • 6 Ounces small fresh prawns/shrimp, shelled and deveined
  • 6 Ounces small squid, with ink sack, back bone and head removed, and thinly sliced
  • A bunch of fresh cilantro, finely chopped
  • A small bunch of fresh flat-leaf parsley, finely chopped
  • Freshly squeezed juice of a lemon
  • Sea salt and freshly ground black pepper

Directions

For the dough:

In a small bowl, cream the yeast with roughly 1/3 cup of the warm water and leave it in a warm place to froth.

Sift the flour with the salt into a wide bowl and make a well in the center. Pour the oil and the yeast into the well. Gradually add the rest of the water as you draw the flour in from the sides and knead the mixture with your hands to form a smooth, soft dough.

Divide the dough into 12 balls and place them on a lightly oiled work surface under a damp tea towel. Leave to proof for about 1 hour, until they have doubled in size.

For the filling:

Heat the olive oil with the butter in a heavy-based pan and stir in the onions, garlic and chile for 2–3 minutes, until they begin to color. Stir in the spices and toss in the prawns and squid. Add the herbs and lemon juice and season with salt and pepper. Turn off the heat and leave the mixture to cool.

Preheat the oven to 360 degrees F.

On an oiled work surface, spread and stretch each dough ball with your fingers to form a thin circle. Put a large spoonful of the mixture just off-center in each circle. Fold the narrower edge over the mixture, tuck in the ends, then fold the wider edge over to seal in the mixture and form a square package.

Place the pastries sealed-side down on an oiled baking sheet and brush each one with a little of the egg-yolk mixture. Bake the pastries in the preheated oven for about 30 minutes, until crisp and golden. Dust them with a little paprika and eat immediately.

Nutritional Facts

Total Fat
22g
31%
Sugar
11g
12%
Saturated Fat
3g
13%
Cholesterol
2mg
1%
Carbohydrate, by difference
124g
95%
Protein
24g
52%
Vitamin A, RAE
112µg
16%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
419mg
42%
Choline, total
28mg
7%
Copper, Cu
1mg
0%
Fiber, total dietary
10g
40%
Folate, total
397µg
99%
Iron, Fe
12mg
67%
Magnesium, Mg
103mg
32%
Manganese, Mn
2mg
100%
Niacin
12mg
86%
Pantothenic acid
4mg
80%
Phosphorus, P
649mg
93%
Riboflavin
1mg
91%
Selenium, Se
34µg
62%
Sodium, Na
51mg
3%
Thiamin
2mg
100%
Water
165g
6%
Zinc, Zn
4mg
50%

Shellfish Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Shellfish Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.