Ingredients for 30 pastillas

• 1 chicken
• 250 g blanched almonds, chopped and lightly dried in the oven
• 500 g sliced onions
• 4 eggs
• 1 tsp cinnamon
• 1 tbsp sugar
• 4 tbsp oil
• salt, pepper
• 3 packets of Brik leaves

Boil the chicken. Remove the skin and cut the flesh into small cubes. Gently fry the onions in the oil until golden. Mix the chicken, onions, almonds, spices and sugar together, adding the lightly beaten eggs.

Fold into small rectangular parcels using a whole Brik sheet (place 1 tbsp of filling 2 cm from the edge of the sheet, fold in the right and left edges to obtain a 10 cm wide rectangle, then fold along the length. The result is a rectangle of 10 cm by 3 cm).

Deep-fry in a bath of oil and serve hot or warm. Never reheat — the pastilla will go soggy.

NB: You can use a half Brik sheet; the pastillas will be smaller but just as delicious (you will get approximately 45 small pastillas).