Heat 1 tbsp butter in a large casserole
dish, add the onion, ginger and garlic,
and cook for 5 mins until soft. Add the
cinnamon, the cardamom seeds and the
turmeric. Stir around the pan for 30 secs
until aromatic, then add the chicken and
flour. Stir to coat the chicken pieces,
then add the chicken stock and season.
Stir, cover with a lid and leave to simmer
for 45 mins.
Remove the lid from the pan and lift
the chicken pieces onto a plate. Add the
honey and almonds to the cooking liquid
and turn up the heat. Bubble the liquid
until thick and reduced by about half.
Meanwhile, finely shred the chicken with
2 forks. Return the chicken to the sauce and stir in the orange zest, apricots,
flaked almonds and parsley – the mixture
should be quite thick. Leave to cool.
Heat oven to 200C/180C fan/gas 6.
Unwrap the pastry, keeping any you’re
not working with under a damp tea
towel, so it doesn’t dry out. Taking one
piece at a time, brush all over with the
melted butter, and around the edges
with the beaten egg. Put roughly a sixth
of the chicken filling in the top right-hand
corner in a triangular shape. Fold the
opposite side of the pastry over to cover
the filling. Keep flipping the encased filing
down the pastry, brushing between the
layers with butter as you go, to give you
a triangular parcel, like a large samosa.
Repeat with the remaining pastry and
filling until you have 6 pastillas. Put the
pastillas on a baking tray and brush
the tops with egg. Bake for 25 mins
until the pastry is crisp and golden.
For an authentic finish, mix together
the remaining cinnamon and icing sugar,
and dust the pastillas just before serving.