Moroccan Pastilla (B'stilla)

%flowml 1.0
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Moroccan Pastilla (B'stilla)
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#A Cornish hens |2|large|
#A unsalted butter |5|tbsp|
#A flat parsley |1|bunch| $ chopped
#A onions |4|| $ thinly sliced
#A saffron threads |few||
#A cinnamon stick |1||
#A sugar |4|tbsp|
#A eggs |6|| $ beaten
#A salt and pepper |||
#A ground ginger |1|tbsp|
#A turmeric |1|tsp|
#A cold water |1/2|cup|

^A Melt butter in large pot over medium heat
^A Add hens and brown all sides for few minutes
^A Add onions, parsley, ginger, turmeric, saffron, salt and pepper
^A Add cold water, mix well and cook over medium heat for 35 minutes
^A Remove hens from sauce, de-bone and shred flesh

#B shredded hen $ from branch A
#B sauce $ from branch A

^B Put sauce back on medium-high heat to reduce until liquid evaporates, stirring constantly
^B Add cinnamon stick and sugar to caramelise onions
^B Add eggs to caramelised onions, stirring constantly and vigorously until thick cream texture
^B Reduce until all liquid evaporates

#C sunflower oil |3/4|cup|
#C whole almonds |8|oz| $ blanched and peeled
#C icing sugar |2|tbsp|
#C ground cinnamon |1|tsp|

^C Heat oil in large non-stick pan over medium-high heat
^C Add peeled almonds and fry until golden
^C Drain and crush in food processor with ground cinnamon and icing sugar

> preheat oven to 180C/350F
> grease round pan with butter

#D brick dough sheets |10|| $ or filo
#D unsalted butter |10|tbsp| $ melted
#D egg white |1|| $ beaten
#D icing sugar |2|tbsp|
#D ground cinnamon ||| $ to taste

^D Lay 4 sheets brick dough at bottom, overlapping and hanging over edge
^D Add sheet to centre to consolidate base
^D Place layer of egg and onion mixture, spreading evenly
^D Cover with sheet of brick
^D Add shredded hen
^D Cover with another sheet of brick
^D Add crushed almonds
^D Fold overhanging edges toward centre and press lightly to seal
^D Coat with egg white
^D Cover with 2 brick sheets to close, tucking edges inside mould
^D Brush surface with melted butter
^D Bake for 30 minutes until golden brown
^D Dust with icing sugar and cinnamon

A#[B,C]
/#D $ served alongside
> Serve hot