Pastela

Ingredients

• 500g chicken or beef, cooked and shredded
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 100g almonds, chopped
• 6 sheets of phyllo pastry
• 100g butter, melted
• 1 egg, beaten for glazing
• Fresh parsley, for garnish

Steps

1. Preheat the oven to 180°C (350°F).
2. In a skillet, heat a little oil and sauté the onion and garlic until translucent.
3. Add the shredded chicken or beef along with cinnamon, cumin, salt, and pepper. Mix well and cook for about 5 minutes.
4. Stir in the chopped almonds and remove from heat.
5. Lay one sheet of phyllo on a greased baking dish and brush with melted butter. Repeat this for 3 sheets.
6. Spread the meat mixture evenly over the pastry layers.
7. Layer another 2 sheets of phyllo over the meat, brushing each with butter.
8. Carefully fold the edges of the phyllo over the filling and then layer the final sheet of phyllo on top, brushing again with butter.
9. Brush the top with beaten egg for a golden finish.
10. Bake in the preheated oven for 30-35 minutes or until golden and crispy.
11. Remove from the oven and let it cool slightly before serving. Garnish with fresh parsley.