
This is a lovely version of the classic Moroccan Pigeon Pastilla, a pastry which is half sweet, half savoury. It is made with filo pastry, stuffed with tender pigeon and lightly scrambled egg, and the finished dish is sprinkled with icing sugar and cinnamon, almost as if it were a cake! But combined with the aromatic spices and rich pigeon meat, the whole thing does work. A very, very luxurious pie, in fact! Be warned, this recipe is not for people on a health kick as it involves a lot of butter, along with eggs and sugar being involved too.
Prep Time: 10 minutes Cook Time: 10 minutesIngredients
4 Pigeons3 Onions, chopped
1tsp Ginger powder
1tsp Turmeric
1tsp Cinnamon powder
2tsp Parsley
1tsp Coriander Leaf
250g Butter
20g Caster Sugar
1 Cinnamon Stick
12 strands Saffron
1tsp Ras el Hanout
6 Eggs
6 sheets Filo Pastry
20g Roasted Almonds, chopped
15g Flaked Almonds
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