Moroccan pastilla

This variation on the traditional Moroccan pie, pastilla, is a great way to use leftovers.

Ingredients

For the meat filling

2 tablespoon olive oil
1 onion large
2 cloves garlic crushed/finely grated
½ tablespoon ginger finely grated
1 lb cooked chicken or turkey
1 teaspoon cinnamon
½ teaspoon turmeric
¼ cup light stock
1 tablespoon honey
2 eggs lightly beaten
¼ cup parsley approx, chopped

For the almond layer

3 oz ground almonds almond flour (3oz is a little under 1 cup)
1 tablespoon confectioners sugar icing sugar
½ teaspoon cinnamon

For pastry

4 sheets filo pastry or warka, ideally – or more if smaller sheets
3 ½ tablespoon butter approx, melted

Instructions

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