Parcel filled with layers of chicken & almond in sweet & savoury cinnamon & orange blossom sauce. Makes one large pie for 4–6 people, or you can create individual ones.
3 tbsp olive oil
4 onions, diced
400g chicken legs
2 cloves garlic, finely chopped
1 tsp ground ginger
½ tsp ground turmeric
2 tbsp chopped parsley
2 tbsp chopped coriander
2 tsp ground cinnamon
5 tsp granulated sugar
salt & pepper to taste
200g blanched almonds
2 tbsp icing sugar
1 tsp ground cinnamon
2 tbsp orange blossom water
spring roll pastry sheets
The chicken mixture
In a casserole dish heat up 2 tspb oil, add the onion and sweat until soft and transparent. Add the chicken, garlic, ginger and turmeric.
Add the parsley and coriander, plus a small cup of water. Mix well, cover and bring gently to the boil for a few minutes. Add more cold water to cover the chicken. Put the lid back on and simmer for 20 minutes.
Add the sugar and the cinnamon and mix well. Remove the lid and cook for a further 10 mins. Add salt and pepper to taste.
The almond mixture
Heat up 1 tspb of oil and lightly fry the almonds until they reach a light golden colour. Place on absorbent paper towel, to soak up any excess oil.
Place the almonds in a food processor. Add the sugar and cinnamon. Roughly chop the mixture, then add the orange blossom water. Mix well.
When the meat is cooked, remove the chicken legs from the dish. Transfer to a plate and remove all the bones. Put back the meat into the casserole dish, take the lid off and reduce the sauce until a third of the original volume. Cool the chicken mixture and leave to rest.
To assemble the pastilla
Separate the spring roll pastry sheets and keep wrapped in cling film to avoid drying.
Brush the bottom side of a deep tart dish with oil or melted butter.
Brush few sheets of the pastry with oil. The number of sheets required will depend on the size of the tart dish you are using.
In the dish place one sheet of pastry at the bottom, then place few more sheets on the edges of the dish overlapping so that it covers the bottom of the pan, but half of each leaf should be overhanging. This will be used to wrap the filling later.
Pour half of the almond mix and spread evenly. Place one sheet of pastry on top of the almond mix and press down.
Place most of the chicken mixture on top and spread evenly leaving about 1cm round the edge. Place two sheets of pastry on top.
Add the rest of the almond mixture, as well as the remainder of chicken mixture.
Turn up the overlapping sides of the pastry leaves, sealing them together in the centre with a little beaten egg yolk.
Brush with beaten egg yolk and milk, to form a glazed pie.
Bake the pastilla in a hot oven (220C) for 20–30 minutes minute or until pastry is golden brown.
Back to L’Epicerie