Chicken pastilla

1 In a pressure cooker, brown the onions in a little oil, add the minced chicken, cilantro and parsley, mix well. Add salt, pepper, cumin, ginger, Provence herbs and a little water (about 100 ml) for about 15 to 20 minutes. Let reduce uncovered for a few minutes. Beat the eggs and incorporate them over a fire that is still on, mix the eggs well with the chicken mixture and turn off the heat. Let cool.

Prepare a bowl of melted butter and another with the grilled and crushed almonds as well as your pastry sheets and start assembling. Brush the first sheet over the entire surface using a brush.

Put 1 tablespoon of almonds in the center, place the chicken stuffing in the center.

Close the sheet to make a hexagon, take the second sheet, brush it with butter, place the first pastilla (opening side down) on the second pastry sheet.

Put a small handful of toasted almonds on top.

Close as before, place the closed side down in a pie dish without fat. Do the same with others. Bake in a hot oven at 180 ° C (thermostat 6) until golden brown. After cooking, let cool and decorate with icing sugar, cinnamon and toasted almonds.

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