Chicken Pastilla — Moroccan Sweet and Savoury Pie

Instructions

1. 1

   Braise the chicken

   Put the chicken, onion, oil, ginger, cinnamon, white pepper, saffron, herbs and salt in a large pot with the water. Cover and cook over a low heat for 45 minutes, turning occasionally, until the meat falls from the bone.

2. 2

   Shred and reduce

   Lift out the chicken and leave it to cool, then shred the meat and discard bones. Meanwhile boil the cooking liquid hard, uncovered, until only about 250 ml of thick onion sauce remains.

3. 3

   Set the eggs

   Lower the heat under the reduced sauce. Add the lemon juice, then pour in the beaten eggs and stir constantly for 5 to 8 minutes until they form soft, dry curds. This layer must not be wet or the pastry will go soggy. Season and set aside to cool.

4. 4

   Make the almond layer

   Fry the almonds in a little oil until golden, drain well on paper, then cool. Pulse in a food processor with the icing sugar and cinnamon to a coarse crumb — not a paste. Stir in the orange blossom water.

5. 5

   Line the tin

   Heat the oven to 190°C (170°C fan). Brush a 28 cm round tin or ovenproof pan with butter. Lay pastry sheets in overlapping circles, buttering each, so they cover the base and hang generously over the sides.

6. 6

   Layer the filling

   Spread the egg mixture over the base. Cover with the shredded chicken, pressing it level, then scatter the almond mixture over the top. Fold the overhanging pastry back over the filling and brush with butter.

7. 7

   Close and bake

   Cover with two or three more buttered sheets, tucking the edges down the sides like a bed sheet. Brush the top with egg yolk. Bake for 30 to 35 minutes until deep gold and crisp all over.

8. 8

   Decorate and serve

   Rest for 10 minutes, then invert onto a serving plate if you want the neater side up. Dust generously with icing sugar and draw lines of cinnamon across it in a lattice. Serve hot, cut into wedges.