Chicken Bastilla

Link: Persiana p107

Process

1. Prep:
   1. Fine dice the onion and dates
   2. Poach and shred the chicken
   3. Make the hard boiled eggs
   4. Fine chop the herbs (including stalks)
2. Cooked filling
   1. Heat the oil over low
   2. Add the onions, stir well; cook, covered, on low for 20 minutes until brown and sticky
   3. Add the ginger etc, stir well; cook until any liquid has been absorbed
   4. Remove from heat
3. Filling
   1. Mix together the chicken, pine nuts, egg, herbs
   2. Add the cooked filling, honey and lemon juice, mix well
   3. Season with salt and pepper
4. Pastry & Assembly
   1. Cut each sheet (assuming approx 48x26cm) in half to make two squares
   2. Take two squares and overlap them to create a star shape
   3. Divide the mixture into portions, pile each portion in the middle of a star
   4. Pat it down to form a flat round disc - but not too wide so the edges can still be sealed
   5. Brush the exposed edges with the egg white
   6. Bring the points in towards the centre one by one and brush each overlap with a little egg white to secure, until the final flap closes the pastry parcel
   7. Brush with a little more egg white to seal
   8. Turn over the pie and place onto a lined baking sheet
   9. Brush the tops and sides with some egg yolk
   10. Bake for 22 minutes at 160C.