The weekend's Fair Cook, aunts of Edith we have kindly opened their home. On Friday, they took us in the best Moroccan restaurant in Paris "The Taroudant II" (and for me the best in which I could eat!). There, I could taste keftas, couscous, pastries and especially eastern ... A pellet in fall backwards. Explosion of flavors in the mouth! Something incredible.
Back at home, we would like the emang yourself, but hey, know how, "secret" manufacturing .. all this is that we can not repeat the same thing!
But I will not let me down, my pastilla was excellent. The next time I try to duck. To explain the "komenkonfait" .. is in Dates and Honey explained it best.
Preparation time: 25 minutes Cooking time
: 25.30 minutes
For 2 small pastillas:
- 4 sheets of brick
- 1 / 2 onion
- 2 chicken cutlets
- a dozen tomatoes Cherry
-
coriander - salt
- ginger
-
water - 2 eggs
- olive oil
-
butter - almond powder
-
sugar - cinnamon
(do not be fooled by the long list of ingredients, you can adjust the spices etc. ...).
chop the onion. Cut the chicken into small pieces (no bigger than your thumb +). Cut the cherry tomatoes into 4 (failing to take tomatoes).
In a skillet, melt some butter and olive oil. Sweat the onion, salt. Add chicken. Cook 4-5 minutes. Sprinkle with coriander, ginger. Add salt if needed. Add tomatoes. Cover with water (1 to 2 cm max). Stir and reduce.
When water is almost all evaporated, break eggs into it and mix well. Extinguish fire (the eggs should take a little but much less than for an omelet). Book.
Preheat oven to 180 ° C.
widely Butter 2 sheets of pastry, sprinkle with almonds. Divide stuffing into 4. Place 1 / 4 of the stuffing in the center of a sheet, and close by forming a hexagon. Place the hexagon in the center of the 2nd leaf brushed, opening downwards. Add another 1 / 4 of stuffing. Closed in the same way. Place the pellets in a pie plate for example. Repeat with the other pastilla. Place beside the first.
Bake at 180 ° C for about 30 minutes or until the tablets are golden brown. Remove from oven and sprinkle with cinnamon and sugar. Serve immediately!
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