Pastries and dough-based dishes
A festive pie from Moroccan cuisine, made by layering spiced chicken filling with almonds between sheets of puff pastry and baking until crisp. A dusting of cinnamon and powdered sugar gives it a sweet-and-savory balance.
Simmer the chicken with the onion, turmeric, and cinnamon in a little water over medium heat for 30 minutes, covered. Shred the meat and set aside the cooking liquid.
Bring the cooking liquid to a simmer over low heat. Slowly add the beaten egg, stirring until the mixture thickens to a paste, then stir in the shredded chicken.
Mix the roasted almonds with the sugar and cinnamon.
Arrange the pastry sheets in a greased round pan, brushing each with butter. Layer in the chicken filling, followed by the almond filling, then fold the pastry sheets over the top.
Bake in an oven preheated to 190°C / 375°F for 35–40 minutes, until the top is golden and crisp.
Sprinkle with powdered sugar and cinnamon and serve hot.
Store in a covered container in the refrigerator for up to 3 days. To reheat while keeping it crisp, warm it in a 160°C / 320°F oven.
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