Preparation

Season the chicken with salt and pepper. Mix the almonds with powdered sugar and ½ teaspoon of cinnamon. Reserve. In a saucepan, place the chicken, butter, onion, parsley, the rest of the cinnamon and sugar. Cook for ten minutes, stirring occasionally. Lower the heat and cook for another 20 minutes. After cooling, remove the chicken and cut into small pieces. Return the pan, add the lightly beaten eggs and add the ginger, the remaining parsley and the salt. Stir nonstop and cook until the eggs are cooked. Defrost the pasta according to the package and open with a rolling pin. With one of them, cover the bottom and the side in a greased way. Sprinkle with half of the almond mixture and arrange the cold filling. Spread the rest of the almond mixture over the filling. Cover the pie with the other open dough. Cut the excess of dough around the entire shape. Pinch the entire edge with your fingers. Place in a high preheated oven for approximately 30 minutes or until golden brown. Carefully unmold and return to the oven to brown completely.

Roof:
Mix the sugar with the cinnamon and sprinkle over the hot pie. Serve next.

Ingredients

  • 1 spoon and ½ (tea) of cinnamon powder
  • 4 tablespoons chopped parsley
  • 1 teaspoon of grated ginger
  • 2 tablespoon of sugar
  • 1/3 cup of icing sugar
  • ½ cup of butter
  • 2 frozen semi-finished puff pastry (400 grams each)
  • 600 grams of skinless chicken thigh and drumstick
  • 250 grams of skinned and chopped roasted almonds
  • Salt and black pepper to taste
  • 1 kilo of chopped onion
  • 4 eggs
  • Roof:
  • ¼ cup of icing sugar
  • 1 teaspoon ground cinnamon