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MrRight

Ingredients for 12 persons:

for stuffing:

8 pigeons (or 1 chicken)
3 cups chopped parsley
1 kg 1 / 2 onion rape
200 g butter
1 / 2 teaspoon cinnamon
1 teaspoon pepper
1 / 2 teaspoon saffron natural
8 eggs
300 g almonds mondees, fried and crushed
1 cup sugar
salt

For pastilla:

1 kg large leaf pastilla
150 g butter
2 eggs, beaten
cinnamon and sugar in saucers
Preparation:

The stuffing:

Put the pigeons in the stewpan with the parsley, onion, butter, salt, pepper, saffron, cinnamon and a little sugar. Simmer and add a little water if necessary.
Remove the pigeons when they are cooked and allow to reduce the sauce, stirring until the liquid disappears.
Boning pigeons in a large bowl, mix the almonds in the remaining sugar in another bowl. Cut the eggs into small pieces in a third bowl.

Mounting pad:

Butter a mold pastilla (Grand tourtière) then have a first layer of leaves (smooth face), by overlapping them and leaving beyond the 1 / 3 outside the circle. Ask a few leaves at the center to consolidate.
Spread a layer of sauce, put the above pieces of pigeons, sprinkled sweet almond crumbs eggs. Cover sheet.
Repeat the operation until all on the joke. Fold over the excess leaves, glue them to the beaten egg and then cover a new leaf (smooth face above) overlap and extend to the outside. Drag the logs underneath as bordering on a bed. Brush with softened butter and a brown egg.
Cook a medium oven (4 th) for 20 min.
Back then pastilla on a large platter and then drag in the baking dish, place the bottom without breaking a few pieces of butter and brown to a few minutes.
Drag pastilla gently on a serving plate, decorate with the cross of icing sugar and cinnamon and serve with sugar and cinnamon in saucers.

Bon appetit. Try it. It is a true delight!

Attached Images

pastilla29.jpg (84.7 KB, 10 views)

Esteve

Sounds delicious