Pastilla au bœuf & compotée de coings

129 mins
Serves 2
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Directions

  1. 1Prepare the spice rub by combining saffron, garlic, salt, cumin, ginger, pepper, and olive oil in a mortar and pestle. Then, rub it on the beef.
  2. 2Prepare the spice rub by combining saffron, garlic, salt, cumin, ginger, pepper, and olive oil in a mortar and pestle. Then, rub it on the beef.
  3. 3Prepare the spice rub by combining saffron, garlic, salt, cumin, ginger, pepper, and olive oil in a mortar and pestle. Then, rub it on the beef.
  4. 4Sear the beef in olive oil and add sliced onions, parsley and dates.
  5. 5Sear the beef in olive oil and add sliced onions, parsley and dates.
  6. 6Sear the beef in olive oil and add sliced onions, parsley and dates.
  7. 7Prepare the quince compote by cutting the quince into cubes, and cooking them in orange juice, cinnamon and brown sugar.
  8. 8Prepare the quince compote by cutting the quince into cubes, and cooking them in orange juice, cinnamon and brown sugar.
  9. 9Prepare the quince compote by cutting the quince into cubes, and cooking them in orange juice, cinnamon and brown sugar.
  10. 10Prepare the almond crumble by combining melted butter, almonds, sesame seeds, and honey.
  11. 11Prepare the almond crumble by combining melted butter, almonds, sesame seeds, and honey.
  12. 12Prepare the almond crumble by combining melted butter, almonds, sesame seeds, and honey.
  13. 13Assemble the pastilla: place a sheet of pastry in a mold, spread half of the beef filling, half of the quince compote and half of the almond crumble, then repeat layers and fold the pastry sheets.
  14. 14Assemble the pastilla: place a sheet of pastry in a mold, spread half of the beef filling, half of the quince compote and half of the almond crumble, then repeat layers and fold the pastry sheets.
  15. 15Assemble the pastilla: place a sheet of pastry in a mold, spread half of the beef filling, half of the quince compote and half of the almond crumble, then repeat layers and fold the pastry sheets.
  16. 16Brush the pastilla with olive oil and bake until golden brown.
  17. 17Brush the pastilla with olive oil and bake until golden brown.
  18. 18Brush the pastilla with olive oil and bake until golden brown.
  19. 19Dust with powdered sugar, pistachios, and edible flowers before serving.
  20. 20Dust with powdered sugar, pistachios, and edible flowers before serving.
  21. 21Dust with powdered sugar, pistachios, and edible flowers before serving.

Ingredients

  • 1 beef
  • 1 beef
  • 1 beef
  • 1 pinch saffron
  • 1 pinch saffron
  • 1 pinch saffron
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 tablespoon ground cumin
  • 1 tablespoon ground cumin
  • 1 tablespoon ground cumin
  • 1 tablespoon ground ginger
  • 1 tablespoon ground ginger
  • 1 tablespoon ground ginger
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 bunch parsley
  • 1 bunch parsley
  • 1 bunch parsley
  • 2 dates
  • 2 dates
  • 2 dates
  • 2 quince
  • 2 quince
  • 2 quince
  • 1 cup orange juice
  • 1 cup orange juice
  • 1 cup orange juice
  • 1 tablespoon cinnamon
  • 1 tablespoon cinnamon
  • 1 tablespoon cinnamon
  • 1 tablespoon brown sugar
  • 1 tablespoon brown sugar
  • 1 tablespoon brown sugar
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 tablespoon butter
  • 1 cup almonds
  • 1 cup almonds
  • 1 cup almonds
  • 1 cup sesame seeds
  • 1 cup sesame seeds
  • 1 cup sesame seeds
  • 1 tablespoon honey
  • 1 tablespoon honey
  • 1 tablespoon honey
  • 6 pastry sheets
  • 6 pastry sheets
  • 6 pastry sheets
  • 1 cup powdered sugar
  • 1 cup powdered sugar
  • 1 cup powdered sugar
  • 1 handful pistachios
  • 1 handful pistachios
  • 1 handful pistachios
  • 1 handful edible flowers
  • 1 handful edible flowers
  • 1 handful edible flowers

Equipment

knifemandolinemortar and pestlegarlic pressovenlarge potsmall saucepanbowlspoonforkpastry brush