Recipe: Chef Soraya Lolli's Pigeon Pastilla

Name: La pastilla de pigeons de la cheffe soraya lolli
Prep time: 60 min
Cook time: 60 min
Total time: 180 min
Yield: 4 portions
Ingredients: juste un peu d'histoireLe nom Pastilla provient de la langue espagnole (Petite Pâte) son vrai nom marocain est Bstella.La pastilla de pigeons de la cheffe soraya lolli pour 4 personnes personnes :Pour préparer comme un feuilletage10 feuilles de brick (ouarkha)100 g de bon beurre juste fondu2 jaunes d'oeurs fermiers.Pour préparer la farce des pigeons3 jeunes pigeons vidés2 oignons jaunes1 botte de coriandre ,1 de persil simpleAssaisonnements12 g de sucre semoule6 g de sel fin 6 g de poivre blanc,6 g de poudre de gingembre, quelques pistils de safran,1 râpure de noix de muscade 6 g de poudre de cannelle.Pour préparer la Pâte d'amandes200 g d'amandes émondées,8 cl d'huile d'olive, 80 g de sucre semoule,,5 g de poudre de cannelle,5 cl d'eau de fleur d'oranger.Pour la décoration50 g de sucre glace mélangé avec un peu de poudre de cannelle.

By chef patrick ★ ★ ★ ★ ★ 4.3/5 (7 reviews) Other dishes

Prep 60 min

Cook 60 min

Rest 1h

Total 3h

Servings 4 serv.

Ingredients for 4 servings

just a bit of history

The name Pastilla comes from the Spanish language (Little Paste) its true Moroccan name is Bstella.
Chef Soraya Lolli's pigeon pastilla for 4 people:
To prepare like a puff pastry
10 sheets of brick dough (ouarkha)
100 g of good butter just melted
2 yolks from farm eggs.
To prepare the pigeon filling
3 young cleaned pigeons
2 yellow onions
1 bunch of cilantro, 1 of flat parsley
Seasonings
12 g of semolina sugar
6 g of fine salt, 6 g of white pepper, 6 g of ginger powder, a few saffron threads, 1 grating of nutmeg, 6 g of cinnamon powder.
To prepare the Almond Paste
200 g of blanched almonds, 8 cl of olive oil, 80 g of semolina sugar, 5 g of cinnamon powder, 5 cl of orange blossom water.
For decoration
50 g of powdered sugar mixed with a little cinnamon powder.

Step-by-step directions

1- In a large pot, heat olive oil and sauté the sliced onions, cilantro and parsley just crushed, then add the sugar, salt and spices. Arrange the pigeons on top and give them a nice color, then moisten with 40 cl of mineral water, this should cover everything.

2- Let cook gently covered for 45 minutes, then remove your pigeons and continue cooking for another 20 minutes.

3- Meanwhile, debone your pigeons.

4- In a pan pour a little olive oil and toast your almonds, place on absorbent paper then chop them finely, place in a bowl, then mix with the sugar, cinnamon and orange blossom water.

5- Now in your pot there should be no liquid left, so mix in the almond mixture and the deboned pigeons.

6- In the middle of a large round well-buttered dish, arrange 4 or 5 buttered sheets of brick dough so that the weight of the filling doesn't tear the bottom and fold them toward the edge.

7- Then arrange at the bottom about 4 cm of a nice layer of your filling, then on top add to close this pie 4 well-buttered sheets of brick dough, fold the edges then brush with egg wash (egg yolk) over it and preheat your oven to 190° (th6+) and when it reaches temperature cook in the middle of the oven about 20 minutes.
Finishing.
Arrange on a nice plate and sprinkle your Pastilla with your powdered sugar cinnamon mixture.
And if you wish to taste this magnificent Pastilla come on my behalf to my friends at the MANSOU restaurant, 60 Rue de Charonne Paris 11th.

Pigeons Pastilla