Chicken Pastilla

Steps

1. Peel the almonds and boil them in water for three minutes.
2. Transfer the boiled almonds to cold water to cool down.
3. Peel the almonds one by one (it is better to do this the day before).
4. Cook the almonds with oil over low heat, stirring until they become golden.
5. Mix the cooked almonds until you achieve a similar texture.
6. Place slivered almonds in a frying pan over low heat to toast them while stirring; set aside with the mixed almonds.
7. Peel the onions and cut them into pieces.
8. Mix the onion pieces until they become small pieces.
9. Put half a chicken in a pressure cooker.
10. Add grated onions on top of the chicken.
11. Add all aromatics (saffron, ginger, pepper, mace, turmeric).
12. Pour oil and butter into the pressure cooker.
13. Pour water over everything.
14. Turn the chicken and mix gently.
15. Close the pressure cooker and let it cook under pressure for about 30 minutes.
16. Remove the chicken from the pressure cooker.
17. Cut off the skin and cut the meat of the chicken legs into small pieces.
18. Cut the chicken breast into pieces with a knife.
19. Break the eggs and add sugar, cinnamon, and orange blossom oil to prepare the sweet sauce.
20. Add chopped parsley and coriander to the onions in a pan and let it simmer until the onions melt.
21. Add the sweet sauce to the onion mixture and mix quickly so that the eggs do not cook.
22. Grate nutmeg on top of the egg-onion mixture. The result should be compact and soft at the same time.
23. Run the paint (egg/sauce) with a sieve to remove any excess oil.
24. Mix the chicken pieces with the prepared sauce to obtain the complete filling for your pasties.
25. Add cinnamon, sugar, and the oil obtained from making the sauce to the filling and mix again to distribute the oil well over it.
26. Take three sheets of pasta one by one and cover the center with the recovered oil from the stuffing.
27. Cut off the ends of the pasta sheet and place it in a cookie cutter.
28. Add a layer of mixed almonds, spreading it well over the whole surface.
29. Place a layer of filling on top of the almond layer.
30. Close the pasta sheet with egg white.
31. Repeat this step with another pasta sheet to seal the pasty.
32. Punch four holes in each pasty with a toothpick.
33. Cover the pasties with egg yolk.
34. Put the pasties in the oven for about 50 minutes at 180 degrees.
35. Decorate the cooked pasties using powdered sugar, cinnamon, honey, and almonds.