Chicken Pie with Pastry

Divide chicken into 8 portions. Peel onion and garlic and dice finely. Mix onion, garlic, saffron, ginger, pepper and salt in a bowl. Add herbs and oil and mix everything together well.

Rub chicken pieces with herb oil mixture and let rest overnight covered in the refrigerator. Pour 1 liter (approximately 34 ounces) of water to a saucepan, add 1 tablespoon butter, 1 tablespoon powdered sugar, cover saucepan and simmer over low heat for about 50 minutes. Remove chicken pieces from broth. Allow chicken to cool and remove skin and bone. Divide chicken meat into small pieces. Boil broth down to 250 ml (approximately 1 cup). 

Whisk eggs and lemon juice. Add eggs and lemon juice into boiled broth, heat while stirring and remove from heat. Mix almonds with 4 tablespoons icing sugar and 3 tablespoons orange blossom water. In a saucepan, melt remaining butter and 3 tablespoons orange blossom water.

Brush baking sheet with melted butter.

Unfold 2 sheets pastry and place on baking sheet. Brush top sheet with melted butter. Place together overlapping with next 2 pastry sheets from the stack. Let pastry hang over edge of baking sheet. Sprinkle pastry with half of almond mixture.

Place 2 sheets of pastry over it and let edges overhang. Spread chicken and egg mixture on pastry and smooth it out. Sprinkle with 1 teaspoon cinnamon. Place 2 sheets of dough on top and brush with melted butter. Sprinkle remaining almond mixture on top.

Fold overhanging pastry inward to form pie. Brush with melted butter, pressing down firmly at the center. Cover pie with remaining 3 pastry sheets. Carefully lift pie and fold leftover pastry underneath pie. Mix oil and egg yolk with 1 tablespoon of water and brush pie with it. Bake in a preheated 200°C (approximately 400°F) oven for about 20 minutes until golden brown.