Chicken and almond pastilla
Brick pastry sheets, spiced chicken, almonds and cinnamon.
Active time1 h
Cooking1 h
Total1 h 45 minResting : 10 min
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Ingredients
- 100 g onions
- 60 g butter
- 2 eggs
- 400 g cooked chicken breast
- 120 g blanched almonds
- 1 tsp cinnamon
- 200 ml water
- 8 brick pastry sheets
- 25 g sugar
Preparation
Peel and chop the onion. Fry in 20 g of butter for 3 minutes. Add the already cooked chicken, water and half the cinnamon. Cover and cook gently for 20 minutes until hot throughout. Shred the meat and reduce the remaining cooking juices.
100 g onions60 g butter400 g cooked chicken breast1 tsp cinnamon200 ml water- knife
- sauté pan
Toast the almonds in a dry pan for 4 minutes, then roughly chop them. Beat the eggs and add them to the reduced cooking juices over a low heat, stirring for 2 minutes until set. Mix with the chicken, almonds and sugar.
2 eggs120 g blanched almonds25 g sugar- frying pan
- bowl
- knife
- fork
Preheat the oven to 180 degrees Celsius. Melt the remaining butter, brush it over the pastry sheets and layer them in a baking tin, leaving the edges overhanging. Add the filling, fold the pastry over and sprinkle with the remaining cinnamon. Bake for 25 minutes until golden. Leave to rest for 10 minutes.
8 brick pastry sheets- oven
- baking tin
- pastry brush
- saucepan
Allergens
- Eggs
- Gluten
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration