LOCATION: Recipes >> Entrée Pies >> Bestilla
|
 |
|
Bestilla
|
|
|
|
In the same skillet, with a little oil, fry the beaten eggs mixed
with salt and chopped cilantro. Place in another small bowl.
Still in the same oiled skillet, toast almonds until slightly brown
and grind them in a food processor. Set aside. Clarify the
shortening, (margarine) and everything is ready to be put together
now.
On the bottom of the pan used to roast the chicken, after washing
and greasing it, stack 2 sheets of filo dough, letting edges
overhang. Brush on top some of the clarified shortening. At broil,
rapidly brown these 2 sheets. Then add cubed chicken, with all
spices and juice. Spread again 2 more dough sheets with some
shortening brushed on.
Broil rapidly. add soft mixture of eggs with cilantro. Cover with
2 more greased sheets. Broil rapidly. add almonds mixed with
cinnamon and sugar. Finish with your best-looking greased sheets.
Tuck in all dough and bake 25 to 30 minutes at 400 f until golden
grown. Cool slightly. sprinkle with remaining powdered sugar,
making a decorative design with cinnamon on top. Serve hot. It
can be reheated several times. It can also be frozen.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
