Prepare pastilla
pastilla sheets 12-15 sheets pastilla (Eastern groceries)
2eggs, beaten eggs, beaten
glass tea oil 1 cup tea oil
1 - Start by carefully Oil pan about 40cm in diameter and 10 cm high with a smooth edge to prevent sticking pastilla. Keep a first layer of leaves that overflow widely, overlapping them.
2 - Then Stack 2-3 leaves in the center to consolidate the basis of your Pastilla.
3 - Spread the stuffing chosen (pigeon, chicken, shrimp ...) well uniformly over the entire surface. Fold over the protruding parts.
4 - Brush the surface of the pastilla with a brush dipped in beaten egg. Preheat oven to 180 ° C.
5 - Repeat the operation with a second layer of leaves as the first, but this time gently tuck under pastilla protruding parts after being brushed with egg, so as to achieve a neat and rounded edge.
6 - Always with the egg paste in the center two leaves pastilla, which will make it smooth.
7 - Bake at mid height Pastilla and cook for 15 minutes, basting often with melted butter, top and bottom.
8 - To unmold, place the mold on a round serving dish and turn the whole way to present the smooth side of the pastilla. Decorate it well and serve hot.
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