Difficulty:[usr 2]
Put the raisins to swell in a bowl of hot water. Peel and slice the onions. Heat 10 g of butter in a casserole dish, brown the whole quails on all sides, then add the onions. Season with salt and pepper and drizzle with orange juice. Cover and cook for 30 minutes. Brown the slivered almonds in a skillet or under the broiler.
When the quails are cooked, debone them. Collect the onions and strain the cooking juices. Leave it to cool before mixing it with the beaten eggs in an omelet. Cook them in a small saucepan over low heat, whisking constantly as with scrambled eggs. In a salad bowl, mix the flesh of the quails with the cooked onions, the scrambled eggs, the drained grapes, the almonds, add the finely chopped parsley and the cinnamon. Season with plenty of salt and pepper.
Preheat the oven to th.7 (210°C). Gently melt the remaining butter in a small saucepan. Using a pastry brush, brush the pastry sheets with melted butter.
Line the bottom and the edge of a cake tin with 4 brick sheets. Cover with half of the quail stuffing. Cover with 3 or 4 brick sheets.
Add a layer of stuffing. Cover everything with overlapping pastry sheets, fold the edges over the top and finish with a cover sheet to hide everything.
Bake for 20 minutes.
At the end of cooking, the brick sheets are blond and crispy.
Note:You can prepare the pastilla in advance and bake it at the last moment.
