Ingredients (Serves 6)
- 12 sheets of pastry
- 6 prepared quails
- 4 large onions
- 150 g raisins
- 2 oranges
- 80 g flaked almonds
- 3 eggs
- 1 bunch flat-leaf parsley
- 1 pinch cinnamon powder
- Salt and pepper, to taste
- 30 g butter
Instructions
- Soak the raisins in a bowl of hot water to plump them up.
- Peel and slice the onions. Heat 10 g of butter in a casserole dish over medium heat. Brown the whole quails on all sides, then add the onions. Season with salt and pepper, drizzle with the juice of the oranges, cover, and simmer for 30 minutes.
- Meanwhile, toast the flaked almonds in a dry skillet or under the broiler until golden.
- Once cooked, debone the quails. Reserve the onions and strain the cooking juices. Let cool slightly, then mix the juices with the beaten eggs. Cook this mixture in a small saucepan over low heat, stirring constantly like scrambled eggs, until set.
- In a large bowl, combine the quail meat, cooked onions, egg mixture, drained raisins, toasted almonds, finely chopped parsley, and cinnamon. Season generously with salt and pepper.
- Preheat the oven to 210°C (th. 7). Gently melt the remaining butter. Brush each pastry sheet with melted butter using a pastry brush.
- Line the bottom and sides of a cake tin with 4 buttered pastry sheets. Add half the quail filling. Top with 3-4 more sheets. Add the remaining filling, then cover with overlapping sheets, folding the edges over and finishing with a final sheet to seal.
- Bake for 20 minutes, until the pastry is golden and crispy.
Difficulty: Intermediate
Note: Prepare the pastilla in advance and bake just before serving for best results.
