Ingredients
- 500 g chicken breast
- 1 onion
- 100 g almonds
- 3 eggs
- 8 sheets phyllo dough
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1 pinch saffron
- 40 g melted butter
- Powdered sugar and cinnamon to decorate
- Salt and pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Put the almonds in the mixing bowl and blend 4 sec/speed 5. Set aside.
- Put in the onion and chop 4 sec/speed 5. Add a little butter and sauté 5 min/120°C/speed 1.
- Add the chicken, ginger, saffron, salt and pepper. Cook 20 min/100°C/reverse/spoon speed with 100 g water.
- Shred the chicken. Beat the eggs and set them with the cooking juices in a pan.
- Line a baking dish with phyllo sheets brushed with butter. Fill with the chicken, set egg, almonds and cinnamon. Cover with more phyllo.
- Bake at 180°C for about 25 min until golden. Decorate with powdered sugar and lines of cinnamon.
Tips
- The sweet-and-savory contrast is pastela's signature.
- Brush each phyllo sheet well for a crispy finish.
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