Pastilla

The recipe

Instructions

1. 1
   Poach the chicken in salted water with onion 1 hour. Cool, shred. Save 500ml broth.
2. 2
   Toast almonds, blend with sugar to coarse meal.
3. 3
   Reduce broth with chopped onion, ginger, saffron, cinnamon by half. Whisk in beaten eggs to make a curd. Mix with chicken and herbs.
4. 4
   Brush a tin with butter. Layer 8 sheets filo, brushing each. Spread chicken curd, then almond mix.
5. 5
   Top with another 8 buttered sheets. Bake at 200°C for 35 minutes. Dust with icing sugar and cinnamon.

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