2. pigeons (4 turtledoves, 700 grams of painted, rooster or chicken),6 sheets of filo pastry, 50 grams of almonds, 30 grams of butter, 3 onions, 2 carrots, 2 leeks, 2 shallot, 1 clove of garlic, 2 tablespoons of honey, 2 tablespoons cinnamon, 1 tablespoon ginger, 4 tablespoons of powdered sugar, saffron, coarse salt, olive oil.
Brown the pigeons, cut to the middle on the garlic, sautéed in a splash of oil. Add the chopped vegetables, except the shallot and two of onions and reh’guelas next to the bird. Cover the whole with broth or water and déjelo cook until softened. Remove the líliquid pigeons, and to&number;n temperate, l’mpielas of skins and bones, shredding his flesh with the hand and resérvelas. Sauté in butter until softened two onions and a shallot into thin strips. A&bath;ada the dove, the half of the cinnamon, the ginger, the azafrán and the honey. And incorporate the sauce reduced to a third, crushed and strained. Boil the whole a few minutes removiéit, and check the seasoning, before you cool it. In a few tablespoons of oil, fr’to until brown the almonds to drain and reserve the oil. Spread it on the table, wafers, paste, and cut at the point of a knife wide strips that includeán six sheets each. Available at the beginning of each set of strips five tablespoons of the filling fríor & on éste, a pu&bath;adito thin and crisp lámines of fried almonds. Finally wrap the filling, turning on él the mass. Permeate every porci’n of pastela in the oil fre’r almonds and dusted in az&number;car powder cuézalas in the oven for 12 minutes sirviéndolas instantly with a touch of cinnamon.