trimmings for basteta

Utensils Tin-lined copper fray (Ibsil dial bastela) 50 fo 60 cm (1’,7”x 1,11) in diameteror rectangular baking sheet 40 x 50 approx. (1,4 x 1,7).Have the stuffing, pigeons, almonds and about 40 of the pastry layers (ouarka) at hand. Oil the baking sheet or tbsil.

Cover the fray with a first set of pastry layers, shiny side down, overlapping them so that the edges hand over Ihe edge of the tray.Cover with a second set of layers to strengthen and then cover the surtace with the pigeon stuffing.

Spread the pieces of pigeon over the pastry layers. Place a further 2 sets of pastry layers, shiny side up, over-lapping each other, as above, so that their edges hang over the edges of the tray. Cover the stuffing with 2 more sets of pastry Iayers without going over the edges of the tray this time

Tuck in the edges of the pastry as if making a bed. Brush the surface and the edges with the fIavoured oil then with eg yoik. Make a sort of fiat pie, either round or square, and 3 to 4 cm (11/4” to 13/4’) thick. Smear with the oil in which the almonds have been cooked. over-Iapping the edges og Foid back the pastry layers the tray, sticking them together  with egg yolk.

cooking on a baking sheet in an oven

Cook in a moderate oven for about 20 minutes. When the bastela is browned on one side take out of the oven. Turn the bastela out quickiy onto another baking sheet, 15 to 20 minutes before serving, brush the edges with oil again and puf back into the oven fo brown the other side.

cooking in a “tbsil dial bastela”

it takes about three quarters of an hour on each side to brown the bastela. Light the charcoal in advance. At the time of browning, spread a few pieces of burning braise over the barbecue leaving the centre free. Place a fiat stone on the edge of the barbecue so that the tray is slightly on the slope. Turn the tray often fo brown the bastela evenly ah over.

Smear the edges with the almond flavoured oil now and again. Check that the first side is nicely brown and crisp by lifting carefully ah round with a palette knife. Turn the bastela onto another identical tray, sup back into the tbsil dial bastela and brown the other side. Serve on a big round or rectangular fray, according to the shape of the bastela, almond side up. Sprinkle very lightly with icing sugar.