Pheasant
Pastilia and Salad
Ingredients:
Filo pastry (room temp)
Almonds
Pheasant
Pistachios
Morroccan spice
Stock
Dried apricots
Mixed spice
Cummin
Onions
Cinnamon
Garlic
Corriander
Method
This is a Moroccan dish, a bit like
a pastie, and is usually made with pigeon.
You can use all game birds with this
recipe, but for this I am using pheasant.
Put some oil in a pan and heat. Sautée
the thigh meat with the onions and garlic. Add all the spices
and sautée for a few seconds. Add some stock and
simmer.
Add apricot, pistachios and almonds. Cook for 30 minutes
then add the fresh coriander. If the sauce requires further
thickening, add a little corn flour.
Cool the mixture.
Cut the filo into squares. Brush with melted butter and
place one on top of another at an angle forming a star shape.
Spoon a portion of pastilia mixture in the middle –
not too much or it will burst.
Butter the edges and slowly bring the edges together. Rest
in the fridge until ready to cook.
Cook in a preheated oven (220ºC/Gas 7/425ºF) for
10-12 minutes or until golden and hot in the middle.
Serve with a salad and dressing.
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