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1
Preheat the oven to 375 degrees F. In a saute pan over medium heat, melt 2 tablespoons of the butter.
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2
Add the onions.
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3
Season with salt and cayenne.
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4
Saute until translucent, about 2 minutes.
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5
Meanwhile, melt 1 tablespoon of the butter in a small saute pan, over medium heat.
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6
Add the almonds and sprinkle with sugar.
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7
Saute until golden brown, about 2 minutes.
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8
Remove from the heat and set aside to cool.
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9
Stir the flour into the onions and continue to cook for 1 minute.
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10
Stir in the lemon juice and stock and bring to a boil.
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11
Add the egg yolks into the hot liquid and mix well.
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12
(You want the eggs to curdle) Continue to cook for 3 to 4 minutes, or until the mixture thickens.
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13
Remove from the heat and cool completely.
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14
Stir in the pigeon and Preserved Lemon and season with salt and cayenne.
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15
Brush each sheet of phyllo with the melted butter and place each sheet on top of each other, butter side up.
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16
Line a 9-inch pie pan with the buttered phyllo.
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17
Spoon the pigeon mixture into the pan and spread evenly.
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18
Fold the overlapping phyllo into the pie, brushing with extra butter to seal the pie completely.
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19
Brush the top of the pie with the remaining butter.
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20
Place on a baking sheet and bake until golden brown, about 30 minutes.
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21
Remove from the oven and cool before slicing.
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22
Slice the pie into individual servings.
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23
Sprinkle the entire pie with the confectioners' sugar and freshly grated cinnamon.
