Pastilla au pigeon

Name: Pastilla au pigeon
Total time: 120 min
Yield: Serves 6
Cuisine: Corsica
Ingredients: 4 whole farm-raised pigeons (400 g / 14 oz each); 1 package of phyllo dough (12 sheets); 200 g (2 cups) toasted sliced almonds; 3 yellow onions, thinly sliced; 100 g (3½ oz) melted unsalted butter; 4 whole eggs; 1 bunch of fresh cilantro; 1 tsp ground cinnamon; 100 g (¾ cup) powdered sugar to finish

Pigeon pastilla with almonds

⏱ 120 minServes 6Hard520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

4whole farm-raised pigeons400 g / 14 oz each
1package of phyllo dough12 sheets
200 g (7 oz)toasted sliced almonds
3yellow onions, thinly sliced
100 g (3½ oz)melted unsalted butter
4whole eggs
1bunch of fresh cilantro
1 tspground cinnamon
100 g (3½ oz)powdered sugarto finish

4 whole farm-raised pigeons 400 g / 14 oz each
1 package of phyllo dough 12 sheets
200 g (7 oz) toasted sliced almonds
3 yellow onions, thinly sliced
100 g (3½ oz) melted unsalted butter
4 whole eggs
1 bunch of fresh cilantro
1 tsp ground cinnamon
100 g (3½ oz) powdered sugar to finish

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 round cake pan (24 cm / 9½ in)

1 large cast-iron Dutch oven (26 cm / 10 in)

1 large skillet (28 cm / 11 in) for the eggs

1 silicone pastry brush

1 food processor for the almonds

1 fan oven (180 °C / 350 °F)

1 fine sieve for the powdered sugar

1 chef’s knife (22 cm / 9 in blade)

03 — Method

Cook the pigeons in a Dutch oven with the sliced onions, cinnamon and a little water for 1 hour over low heat.
Debone the cooked pigeons, keeping the meat (save the bones for stock if you like).
Beat the eggs and cook them in the skillet with a little butter until softly set. Chop the cilantro.
Butter the round cake pan and layer in 6 sheets of phyllo, brushing each with melted butter.
Spread the pigeon meat, cilantro eggs and crushed almonds over the phyllo.
Cover with the remaining 6 phyllo sheets, buttering each one, and fold the edges in toward the center.
Bake 25 minutes at 180°C (350°F) convection, then dust generously with powdered sugar and cinnamon.