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.
8 brick pastry sheets- oven
- baking tin
- pastry brush
- saucepan
Bake for 25 minutes until golden. Leave to rest for 10 minutes.
- oven
- baking tin
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