Vegetable pastilla
Ingredients
For
8
personnes
- 2 packets of filo pastry (16 sheets)
- 1 onion
- 250g button mushrooms
- 400g of Swiss chard
- 90g of rice
- 50g of walnuts
- 125g blue cheese
- 2 eggs
- Salt, pepper, nutmeg and Espelette chilli
- Traditional-style olive oil
- Milk
Tip
Annelyse’s tip: I serve these pastillas hot or cold with a green salad. I quite like the individual portions, which are handy for packing in a lunchbox, but for a family dinner, I make a single large pie in a round cake tin by layering the filo pastry sheets – it’s quicker!
Instructions
- Sauté the finely chopped onion in 2 tablespoons of olive oil for 5 minutes. Add the finely chopped mushrooms and cook for a further 5 minutes. Add the finely chopped Swiss chard leaves, salt, pepper, nutmeg and a little chilli, and cook over a high heat until all the water has evaporated.
- Meanwhile, cook the rice in boiling salted water for 12 minutes. Five minutes before the end of the cooking time, add the Swiss chard stalks, cut into very small pieces. Drain thoroughly.
- Mix the rice with the mushroom mixture. Add the chopped walnuts, the diced cheese and the eggs. Mix well.
- Brush a sheet of filo pastry with a little milk and olive oil. Place a second sheet on top, then brush again with olive oil and milk. Cut down the middle of the long side with scissors and stack the two resulting sections on top of each other to create 4 layers of pastry. Place 2 tablespoons of the filling in the centre before folding into a square. Repeat to make 8 pastillas in total.
- Bake at 180°C for 20–25 minutes. Serve hot, warm or cold with a green salad.
Tip
Annelyse’s tip: I serve these pastillas hot or cold with a green salad. I quite like the individual portions, which are handy for packing in a lunchbox, but for a family dinner, I make a single large pie in a round cake tin by layering the filo pastry sheets – it’s quicker!
We recommend...
For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.
If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence – olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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