-
1
Poach the fish in salted water very briefly, until it just begins to flake, then drain.
-
2
Remove the skin and flake it into pieces.
-
3
In a bowl, mix the olive oil and lemon juice with the cumin, paprika, and ground chili pepper, the garlic, parsley, and cilantro.
-
4
Put in the fish and shrimp and turn to cover all the pieces with this marinade.
-
5
Open out the sheets of fillo when you are ready to make the pies and be prepared to work fast.
-
6
Leave the sheets in a pile and brush the top one with vegetable oil.
-
7
Put a sixth of the filling mixture in a flat mound on one side of the sheet, about 3 1/2 inches from the edge, in the center.
-
8
Let it spread over a surface of about 3 1/2 inches.
-
9
Wrap the filling up into a flat square parcel: Fold the nearest edge of the sheet over the filling, then very carefully lift the part of the sheet with the filling and turn over.
-
10
Continue to turn the parcel over, folding the 2 side ends up at different turns so that the filling ends up covered with several layers of pastry.
-
11
(See drawings on page 121.)
-
12
Continue with the remaining sheets and filling, and arrange the parcels on a sheet of foil on a baking sheet.
-
13
Brush the tops with the egg yolk mixed with 1 teaspoon of water and bake in a preheated 350F oven for 3545 minutes, or until the pastry is crisp and brown.
-
14
Serve hot.
