Tunisian Cheese Pastry Appetiser

Peel and finely dice the onion. Heat 2 tbsp oil and sweat the onion until translucent. Add the chicken, fry briefly, then add approximately 250 ml water, cover and simmer for about 45 minutes, until the meat comes off the bones. Take out of the liquid, take the meat off the bones and tear up. Remove the skin if you wish. Mix the meat with 6 eggs, the parsley, cheese and soft cheese. Hard boil the remaining eggs, then drop into cold water, shell and chop finely. Add to the filling. Season with salt and pepper and add cinnamon to taste, then spread the filling on the pastry. Fold the ends of the pastry over the filling so that it is well covered. Brush with a little olive oil. Bake in a preheated oven (160°C) for about 30 minutes, until golden brown. Take out of the oven, leave to cool slightly and serve lukewarm.