Recipe for Chicken Pastilla with almonds, cinnamon, and hard-boiled eggs.

Cook the chicken in a pot with the onions, spices, and olive oil. Add a bit of water for cooking. Boil the eggs in a small pot until they become hard-boiled. Steam the angel hair pasta. If you are using Chinese noodles, soak them in warm water.

Once the chicken is cooked, remove it from the pot and tear it into pieces on a plate. Peel the eggs, grate them onto a plate, and set them aside for later.

Once the chicken is shredded, take a dish to fill the pastry leaves; you can double them so they don't break. Start by adding the chicken inside and the onions on top (without the sauce so the pastry doesn't break). Add the hard-boiled eggs on top, then the almonds mixed with sugar and cinnamon. Close the circles and seal with egg yolk or butter.

Once the circle is closed, spread a little egg yolk on top and place it on the tray. Repeat the same steps with the other sheets.

Then, place them in the oven at 180°C for 30 to 45 minutes.

To finish, once cooked, place the mini pastries on a plate and sprinkle them with powdered sugar using a sieve. Decorate with cinnamon as shown in the photo.