Chicken Pumpkin Pastilla

Name: Chicken Pumpkin Pastilla
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 1 Hokkaido pumpkin (about 750 g); 1 Onion; 1 Garlic clove; 150 g cherry tomatoes; 600 g Chicken filet; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cinnamon; 2 TABLESPOONS Tomato paste; 3 TABLESPOONS Ajvar (Paprika preparation; glass); 2 packages (250 g each) Strudel, filo or yufka dough (à 10 sheets; 30 x 31 cm; refrigerated shelf); 50 g dried soft tomatoes; 1/2 bunch flat leaf parsley; 2 Eggs (Gr. M); 150 g Butter

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

Good things take time. That's why you can't stress out pumpkin and chicken filets. After frying them in the pan, we bed them in filo pastry and let them rest in the oven for 30 minutes.

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

1 Hokkaido pumpkin (about 750 g)
1 Onion
1 Garlic clove
150 g cherry tomatoes
600 g Chicken filet
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cinnamon
2 TABLESPOONS Tomato paste
3 TABLESPOONS Ajvar (Paprika preparation; glass)
2 packages (250 g each) Strudel, filo or yufka dough (à 10 sheets; 30 x 31 cm; refrigerated shelf)
50 g dried soft tomatoes
1/2 bunch flat leaf parsley
2 Eggs (Gr. M)
150 g Butter

Directions

1
Wash and quarter the pumpkin and scrape out the seeds and fibers. Cut the pumpkin and its skin into cubes of about 1 cm. Put aside about 4 tbsp. Peel onion and garlic and chop finely. Wash the tomatoes. Put 3-5 pieces aside, dice the rest. Wash the meat, dab dry.
2
Heat 2 tablespoons of oil in a large frying pan. Fry the meat for about 10 minutes while turning. Season with salt and pepper and remove. Fry pumpkin, onion and garlic in hot frying fat. Season with salt, pepper and 1 pinch of cinnamon. Add tomato paste, 2 tablespoons of ajvar and diced tomatoes. Stew everything for 6-8 minutes until the pumpkin is soft, stirring constantly.
3
13 Let the dough sheets rest at room temperature for about 10 minutes. Repack the remaining dough sheets well and use them for other purposes.
4
Cut soft tomatoes roughly. With 1 tablespoon of Ajvar and half of the pumpkin mixture in a high mixing bowl with the hand blender finely puree. Wash parsley, shake dry, pluck off leaves, chop finely and stir in. Whisk eggs and stir in as well. Season with salt and pepper. Pluck the meat and mix with the cooked pumpkin cubes.
5
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Melt butter. Grease a springform pan (26 cm Ø) thinly. Line the form with 5 sheets of dough, placed on top of each other in a staggered pattern, spreading a thin layer of melted butter on each sheet. Spread about half of the pumpkin puree on top and spread half of the meat-pumpkin-mix on top. Cover with 3 thinly buttered pastry sheets. Spread the rest of the pumpkin puree and the meat-pumpkin-mix on it. Cover with 5 thinly buttered pastry sheets.
6
Bake in a hot oven for about 30 minutes. Heat 1 tablespoon of oil in a frying pan. Fry the rest of the pumpkin cubes. Add the rest of the tomatoes and fry briefly. Season with salt and pepper. Take out the pastilla and let it rest for a short time. Carefully remove from the pan and garnish with fried vegetables.