For 6 servings
Preparation time: 1h10 minutes
Cooking time: About 20 minutes
20 large pastilla sheets
150 g butter
4 grated onion
250g blanched, fried and grounded Almonds
1/2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. Saffron
250g of sugar
2 tsp. icing sugar for decoration
Making the filling
1. Place the pigeons into a large pot with the parsley, onion, butter, salt, pepper, saffron, cinnamon and a little sugar. Cook covered over low heat, adding a little water if necessary.
2. Remove the pigeons when they are cooked and reduce the sauce, stirring constantly, until the liquid has almost evaporated.
3. Bone the pigeons and place the meat in a bowl; combine the almonds and the remaining sugar in another bowl. Cut the hardboiled eggs into small pieces and place in a third bowl.
Assembling the pastilla
1. Butter the pastilla mold (a large pie plate) and lay a first layer of pastry sheets in the mold (smooth side down), overlapping them and letting them hang over the edge of the plate by one-third. Place a few sheets in the centre for reinforcement.
2. Spread a layer of sauce over the pastry, followed by a layer of pigeon meat. Sprinkle with the almond-sugar mixture and pieces of egg. Cover with more pastry sheets.
3. Repeat the process until you have used all the filling. Fold the overhanging edges of the pastry back over the filling, brush them with beaten egg and cover with another layer of pastry sheets (smooth side up), overlapping them and letting them hang over the edge of the mold.
4. Tuck the overhanging edges underneath (like making a bed). Brush with soft butter and glaze with egg wash. Bake in a moderate oven for 20 minutes.
5. Turn the pastilla gently out onto a platter and slide it back into the mold after adding a few small pieces of butter to the mold. Return it to the oven to brown for a few more minutes.
6. Gently slide the pastilla onto a serving platter; decorate with a lattice pattern of icing sugar and cinnamon.
Serve hot and enjoy your meal!