Cornish Game Hen Pastilla
Cornish Game Hen Pastilla Recipe
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(Makes two 8-inch Pastilla)
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Ingredients
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4 Cornish Game Hens
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4 Tablespoons of Ras El Hanout Spice Mix (See below - about 1 teaspoon each of ground cumin, ground ginger, ground mace, ground cinnamon, ground black pepper, ground coriander seed, ground cayenne, salt)
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1 Large White Onion (diced)
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3 Cloves Garlic (minced)
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3 Whole Eggs
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3 Cups Chicken Stock
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16 Sheets Filo Pastry (8 per pie should be sufficient, but add more if you feel you need it)
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¾ Cup Melted Butter
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½ Cup Finely Chopped Parsley
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1 Cup Powdered Sugar
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½ Cup Ground Almonds
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1 Teaspoon Cinnamon
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Salt
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Pepper
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Olive Oil
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Instructions
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First, you will need to make your Ras El Hanout spice mix. This literally means “at the head of the shop” and represented a blend of the finest spices the shop owner had to offer. The mix varied from place to place, but I make mine with equal parts of:
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Ground Cumin
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Ground Ginger
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Ground Mace
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Ground Cinnamon
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Ground Black Pepper
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Ground Coriander Seed
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Ground Cayenne
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Salt
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Take three tablespoons of the Ras El Hanout spice mixture and blend with a tablespoon of olive oil to make a paste.
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Rub this mixture all over the Cornish game hens.
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Lay the game hens on a foil covered roasting tray and then roast at 400 degrees Fahrenheit for thirty minutes or until the internal temperature comes to 165 degrees Fahrenheit.
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Remove the hens from the oven and allow to cool. Once cool, remove the flesh from the carcass and shred. You can do this a day in advance.
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In a large sauce pan, add three tablespoons of olive oil and bring to a gentle heat.
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Add the diced onions, and cook until soft and golden.
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Add the minced garlic and cook for 3-4 minutes.
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Add the remaining Ras El Hanout mix and combine well with the onions and garlic. Cook on a gentle heat for 2-3 minutes.
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Add the chicken stock and simmer on a gentle heat for about twenty minutes.
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Add the shredded game hen flesh and cook gently for about 5 minutes.
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Add the chopped parsley, stir into the mixture and allow to cool.
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When the mixture has cooled for about 5 minutes, whisk up the whole eggs and beat into the sauce.
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Allow to cool thoroughly and check for seasoning.
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Mix together ½ a cup of the powdered sugar with all of the ground almonds.
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When you are ready to make the pies, melt the butter.
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Layer each pie dish with 4-5 layers of filo pastry, allowing the excess to droop over the side (this will be folded back later to help seal it).
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Add a layer of the Cornish game hen mix to the pie, and then top that with a layer of the ground almonds and powdered sugar. The filling should be at the same level as the edge of the pie dish.
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Cut the remaining 3-4 sheets in half and layer on the base of the pie.
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Brush the pastry with melted butter and fold back the pastry drooping over the sides to form a seal on the pie. Add another layer of pastry if you need too.
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Flip the pie out onto a baking tray lined with parchment paper (the almond layer should be at the bottom), and chill for thirty minutes.
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When ready to cook, pre-heat an oven to 350 degrees Fahrenheit and brush the pies over with the remaining melted butter.
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Bake the pies for 25-30 minutes or until the pastry turns golden.
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Serve hot and, just before serving, dust the pies with the remaining powdered sugar and cinnamon.