Pastilla Ingredients: 5 tablespoons of - liquid honey - 1 kg of - onion - 2 tablespoons of - coriander - 2 tablespoons of - chopped parsley - 4 - squabs of 500 g each (or 1 kg of chicken thighs) - 6 - eggs - 12 sheets of - brick - 250 g of - blanched almonds For the mixed powdered spices: - 1 teaspoon of- ginger- 1 teaspoon of- saffron- 1 teaspoon of- cumin- 150 g of- butter pepper salt- 2 tablespoons of-cinnamon - 2 tablespoons of powdered sugar For finishing: cinnamon icing sugar.
Utensils: 1 casserole dish - 1 saucepan - 1 salad bowl - 1 brush - 1 baking tray - 1 frying pan - 1 oven - 1 kitchen scale - 1 dish -
Total time:
2h30
Preparation:
1h -
Cooking:
1h30
Phase 1
- Peel and roughly chop the onions. Salt and pepper the pigeons. In a casserole dish, brown them in 30 g of butter. Add the chopped onions, mixed spices and chopped herbs. Add 25 cl of lukewarm water. Salt, pepper. Bring to the boil then reduce the heat, cover and simmer for 45 to 50 minutes.
Phase 2
- Remove the pigeons and keep them warm.Over high heat, reduce their cooking liquid to 4 tablespoons while degreasing it. Add the honey, then the eggs beaten with the yolks into the reduced sauce and stir over low heat to obtain a creamy cream, remove from the heat.
Phase 3
- Toast the almonds dry in a non-stick pan, chop them, mix them with the powdered sugar. Bone the pigeons and cut the flesh into strips.
Phase 4
- Pre-heat the oven to th 6 (180°C). Butter the mold. Line it with 6 sheets of brick, overlapping a little and extending half over the sides. Place 3 other sheets in the center. Spread half of the almonds. Cover them with half of the egg cream then the pigeon strips, again the cream then the remaining almonds.
Phase 5
- Fold the leaves over the stuffing, folding them and brushing them with melted butter. Cut 3 other buttered sheets to the diameter of the mold and place them on top. Squeeze its to weld them, brush with the remaining melted butter. Bake for 20 min.
Phase 6
- Unmold the pastilla onto a hot dish. Sprinkle it with icing sugar. Then square it with strips of paper 2 cm wide. Sprinkle with cinnamon.
Phase 7
Remove the strips and serve.
Phase 8
Bon Appetit!!!!
Utensils: 1 casserole dish - 1 saucepan - 1 salad bowl - 1 brush - 1 baking tray - 1 frying pan - 1 oven - 1 kitchen scale - 1 dish -
Total time:
2h30
Preparation:
1h -
Cooking:
1h30
Phase 1
- Peel and roughly chop the onions. Salt and pepper the pigeons. In a casserole dish, brown them in 30 g of butter. Add the chopped onions, mixed spices and chopped herbs. Add 25 cl of lukewarm water. Salt, pepper. Bring to the boil then reduce the heat, cover and simmer for 45 to 50 minutes.
Phase 2
- Remove the pigeons and keep them warm.Over high heat, reduce their cooking liquid to 4 tablespoons while degreasing it. Add the honey, then the eggs beaten with the yolks into the reduced sauce and stir over low heat to obtain a creamy cream, remove from the heat.
Phase 3
- Toast the almonds dry in a non-stick pan, chop them, mix them with the powdered sugar. Bone the pigeons and cut the flesh into strips.
Phase 4
- Pre-heat the oven to th 6 (180°C). Butter the mold. Line it with 6 sheets of brick, overlapping a little and extending half over the sides. Place 3 other sheets in the center. Spread half of the almonds. Cover them with half of the egg cream then the pigeon strips, again the cream then the remaining almonds.
Phase 5
- Fold the leaves over the stuffing, folding them and brushing them with melted butter. Cut 3 other buttered sheets to the diameter of the mold and place them on top. Squeeze its to weld them, brush with the remaining melted butter. Bake for 20 min.
Phase 6
- Unmold the pastilla onto a hot dish. Sprinkle it with icing sugar. Then square it with strips of paper 2 cm wide. Sprinkle with cinnamon.
Phase 7
Remove the strips and serve.
Phase 8
Bon Appetit!!!!