For 12 people
- 3 bunches of parsley
- 1½ kg grated onion
- 200 g of butter
- ½ teaspoon cinnamon
- 1 teaspoon pepper
- ½ teaspoon natural saffron
- 8 hard-boiled eggs
- 300 g of almonds cleaned, fried and crushed
- 1 cup sugar
- 8 pigeons (or 1 chicken)
- 1 kg of large sheets of phyllo
- 150 g of butter
- 2 beaten eggs
- To place the pigeons in the casserole with parsley, onion, butter, salt, pepper, the saffron, the cinnamon and a little sugar.
- To cook with soft fire and add a little water as necessary.
- Remove the pigeons when they are cooked and to let the sauce reduce while stirring until the liquid disappears.
- Remove the bones from the pigeons and place in a salad bowl, mix almonds with the sugar in another salad bowl.
- Cut hard-boiled eggs in small pieces in a third salad bowl.
- Butter the mould (large tart plate) then lay out a first layer of sheets (smooth face down) making them overlap and letting them overflow by ⅓ outside the circle.
- Add some phyllo sheets in the center to consolidate.
- Spread out a layer of sauce, to pose pieces of pigeons above, powders with sweetened almonds and egg crumbs.
- Cover with sheets.
- Start the operation again until there is no more of the Stuffing .
- Fold the sheets which extend outside the mould back over, stick them together with back over beaten egg then cover sheets again (smooth face up) overlapping and overflowing outside.
- Slip these sheets by lower part as a bed is bordered.
- Wash of softened butter and to gild with egg.
- Cook with average heat (ht 4) during 20 minutes.
- Turn the pastry out onto a large dish, introduce a few pieces of butter below without breaking it and gild a few minutes.
- Gently slip the pastry onto a serving dish, decorate it with sugar swirl icing and cinnamon and serve it with sugar icing on saucers.