The heat should be medium to low for slow cooking without sticking, and you won't need to add water or very little.

Add the chopped onions, mix well, then cover and let it all cook (stirring occasionally). Add a little water if necessary, but onions normally release enough water.

Check the cooking after 45 minutes.

Remove from heat and place chicken pieces in a dish, draining well. You can place them in a colander. Let it cool.

Put the sauce left over from cooking the chicken on the stove to reduce (all the water should evaporate).

Then add 2 tablespoons of parsley, stirring frequently to prevent sticking.

The sauce is well reduced when you see the fat, which means there's no water left.

Beat 8 eggs with a fork and add to sauce, stirring constantly (consistency should be solid). If not, add two more beaten eggs. I put in a total of 10.

Finish by adding 2 tablespoons parsley (optional). The result should be a mixture with zero sauce.

De-bone chicken and cut into small pieces.

Once everything is cold, mix the 3 preparations successively in a large mixing bowl. Then mix everything together. The aim is to obtain a homogeneous mixture. I prefer this method to the old traditional version.

In traditional pastilla, the preparations are not mixed together. We make 3 distinct layers when we form the pastilla (one layer of chicken / one of onions and eggs / and almonds and cinnamon on top).

Taste and adjust sugar and cinnamon to taste.

Shape the mini pastillas :

Clarify the butter and allow to cool.

Clarified butter is melted butter that is filtered through a sieve, pouring gently to leave the milk at the bottom of the saucepan.

Always keep the pastry brick sheets well wrapped in cling film and under a towel to prevent them from drying out.

I use 8 cm tart ring for shaping.

Coat sheets with melted butter as you go.

Place a sheet of brick pastry in the circle, overlapping it. The smooth, shiny side of the sheet should face downwards.

Fill to the brim with stuffing and fold over what overflows from the sheet. Glue with egg yolk.

Remove the excess leaf ; it shouldn't make a packet, but just close the bastilla. Solidify the pastilla with a second sheet, shiny side down.

Remove the mini pastilla from the ring.

Place a second sheet of brick pastry coated with butter in the circle, then place the pastilla prepared above inside. Place the side of the pastilla with the folds facing downwards.

Close by folding over the edges of the brick pastry sheet. Glue with egg yolk. You'll understand better by watching the video or image below.

Place the assembled pastillas on a tray lined with plastic wrap for freezing before storing them in a container. You can also choose to bake them immediately.

Preheat oven to 240°C ( 464°F)

Place the pastillas on a lightly oiled baking sheet and bake at 180°C (356°F) If frozen, place in the oven without thawing.

Cooking may take 30 min more or less. The pastilla should be golden brown and crisp. The top should feel hard to the touch.

Once cooked, place on a wire rack and brush the top with honey. Sprinkle with toasted almonds or crushed almonds, or before serving, dust with powdered sugar and a little cinnamon. You can sprinkle powdered sugar through a stencil to create a pretty decoration.