Pastilla (chicken and almond pie)

Ingredients

• 8 sheets filo pastry (if you can’t find warqa)
• 100 g butter, melted
• Icing sugar and ground cinnamon, for dusting

For the filling

• 4 chicken thighs
• 1 onion, chopped
• 2 garlic cloves
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground turmeric
• 100 g blanched almonds
• 2 tbsp icing sugar
• 1 tsp ground cinnamon
• 3 eggs, beaten
• Fresh coriander, chopped

Method

1. Poach chicken in water with onion, garlic and spices for 25 minutes. Cool, shred the meat.
2. Strain the stock — you’ll need 200 ml for the filling.
3. Toast almonds and pulse in a food processor. Mix with icing sugar, cinnamon, eggs and coriander.
4. Combine shredded chicken with the almond-egg mixture. Add 200 ml stock.
5. Brush a pie dish with butter. Layer 4 sheets of filo, brushing each with butter.
6. Spoon in the filling. Top with 4 more sheets, brushing each with butter.
7. Bake at 180°C for 35-40 minutes until deeply golden.
8. Dust generously with icing sugar and cinnamon in a cross pattern.