Ramsay's Chicken Pastille

• 4 skinless, boneless chicken thighs
• Olive Oil (Frying and drizzling)
• 1 Onion – finely sliced
• 2cm piece of fresh root ginger – finely chopped
• 1tsp ground cinnamon
• Pinch caster sugar
• 200ml chicken stock
• 3 eggs – lightly beaten
• 100g toasted flaked almonds
• 25g butter – melted
• 10 sheets filo pastry
• Salt & pepper

Preheat oven to 200′C/Gas 6
Cook chicken – drizzle with oil & season with salt & pepper. Roast in oven for 35mins until golden & cooked through. Keep oven on & when cool cut into bite sized pieces.
Heat wide pan over medium heat, add dash of oil, onion & ginger and sweat for 8mins. Stir in cinnamon and sugar, add chicken, season and cover with the stock.
Bring to simmer, cook for 5mins until reduced by half – stir eggs into the chicken mixture as stock reduces so that they are well combined.
When stock is reduced ass almonds and adjust seasoning as necessary. Leave to cool.
Brush 22cm cake/pie dish with melted butter, line with 4 sheets of pastry, brushing butter between each and letting the ends drape over the side.
Place half chicken mis in dish & cover with another 4 sheets of pastry, brushing butter between each again. Spoon in remaining chicken mix and cover with remaining pastry sheets, still using melted butter between each.
Fold overhanging pastry onto top of pie. Give final brush with butter and cook for 10-15mins until golden and crisp.
Turn pie out, upside down, onto another baking sheet and place back in the oven for a further 5-10mins until golden.
Remove and cool before serving dusted with a little icing sugar/cinnamon is wanted.