2 packages of puff pastry, thawed (600 g)
For the filling
1 breast, 2 thighs and 2 drumsticks of chicken without skin (around 1 kg)
1 tablespoon of salt
1/4 teaspoon of black pepper
1 1/2 cups of almonds, unpeeled (230 g)
1/4 cup of olive oil (60 ml)
1/3 cup of confectioner's sugar (50 g)
1 1/2 teaspoons of cinnamon
1/2 cup of butter (100 g)
10 medium-sized onions, chopped (1 kg)
4 tablespoons of fresh parsley, chopped
2 tablespoons of all-purpose flour
4 eggs, lightly beaten
1 tablespoon of grated ginger
3 tablespoons of confectioner's sugar mixed with 2 teaspoons of cinnamon (for dusting)
2 packages of puff pastry, thawed (600 g)
For the filling
1 breast, 2 thighs and 2 drumsticks of chicken without skin (around 1 kg)
1 tablespoon of salt
1/4 teaspoon of black pepper
1 1/2 cups of almonds, unpeeled (230 g)
1/4 cup of olive oil (60 ml)
1/3 cup of confectioner's sugar (50 g)
1 1/2 teaspoons of cinnamon
1/2 cup of butter (100 g)
10 medium-sized onions, chopped (1 kg)
4 tablespoons of fresh parsley, chopped
2 tablespoons of all-purpose flour
4 eggs, lightly beaten
1 tablespoon of grated ginger
3 tablespoons of confectioner's sugar mixed with 2 teaspoons of cinnamon (for dusting)
Thaw the puff pastry at room temperature (around 30 minutes)
Prepare the filling: in a large bowl, season the chicken with salt and black pepper. Reserve
In a medium pan, over high heat, fry the almonds in olive oil until golden brown (approximately 3 minutes)
Remove with a slotted spoon and drain on paper towels
Let cool and chop
In a small bowl, mix the almonds with confectioner's sugar and 1/2 teaspoon of cinnamon. Reserve
In a large pan, combine the chicken, butter, onions, 3 tablespoons of parsley, remaining cinnamon, and flour
Cook over high heat, stirring occasionally with a wooden spoon, until the onion is well caramelized (around 25 minutes)
Reduce heat to medium and continue cooking, stirring and scraping the bottom of the pan with the spoon, until the chicken is tender (around 10 minutes)
Remove from heat and let cool
Debone the chicken and chop into fine strips
Add back to the pan and stir in the reserved almond mixture
Let cool and reserve
Preheat oven to 250°C (very hot)
Open one of the puff pastry sheets and line a 25 cm diameter open-top mold with it, leaving the edge outside the mold
Cover the other half of the mold with the remaining puff pastry, overlapping the pastry by about 3 cm
Gently press the edges together to seal
Divide the flour-cinnamon mixture into three parts
Dust the pastry with one part and the filling with another part
Top with the remaining almond mixture
Fold the edge of the pastry over the filling, covering it completely
Gently press the edges together to seal
Bake in the preheated oven until golden brown (around 30 minutes)
Remove from mold and transfer to a large serving plate
Dust with the remaining flour-cinnamon mixture
Serve immediately
430 calories per slice
Obs.: The Bastela can be prepared the night before
After cooling, wrap in plastic film and store in the refrigerator
When serving, warm in the oven and then dust with confectioner's sugar and cinnamon.
