A TASTY alternative for a chicken dish.

(Makes 48 tiny pies) 60ml (2fl oz) olive oil; 900g (2lb) chicken legs or thighs; salt and pepper; 1 medium onion, finely chopped; 2 cloves garlic, finely chopped; 2 cm (1in) cube fresh ginger, finely chopped ; 12 threads saffron, lightly roasted and crushed; tsp cinnamon; 1 tsp ground cumin; 1 level tsp chilli flakes or tsp cayenne pepper; 85ml (3fl oz) fino sherry; 600ml (generous pint) chicken stock; 3 medium eggs, broken up with a fork; 3tbsp chopped parsley; 3tbsp chopped coriander; 8 sheets filo pastry; 150g (5 oz) skimmed melted butter; 85g (3 oz) toasted flaked California almonds, roughly chopped; 15g ( oz) icing sugar

1 heaped tsp cinnamon powder TO MAKE THE FILLING:

Heat the oil in a large, heavy-based pan. Season the chicken legs with salt and pepper and fry until golden.

Add the onion, garlic, ginger and all the spices. Saute for 2-3 minutes.

Add the sherry and the stock, scraping any residues from the bottom of the pan. Bring to the boil, cover and simmer gently for 30 minutes or until the chicken is tender and cooked through to the bone.

Allow the chicken to cool in the broth until it can be easily handled. Remove the skin and bones and shred the meat finely.

Bring the poaching liquid back to the boil and reduce by half. Remove from the boil and stir in the eggs.

Scramble gently over a low heat until creamy and nearly set. Season to taste and stir in the chopped fresh herbs.

Leave the egg mixture to cool completely before mixing with the chopped chicken. Refrigerate.

TO MAKE THE PIES:

Preheat the oven to 190C, gas mark 5. Brush four 12-cup mini muffin tins lightly with melted butter and set aside.

Lightly brush one sheet of filo pastry with melted butter and carefully place a second sheet over it. Brush with a little butter.

Cut the double layered filo into 8cm (3in) pieces.

Push the filo squares into the muffin cups, taking care not to tear the pastry. Place one heaped teaspoonful of spiced chicken mixture into each case.

Brush a further sheet of filo with melted butter and cut into 3cm (1in) squares. You will need 48, one for each pie.

Place a square in each pie over the chicken mixture. Mix the almonds with the icing sugar and cinnamon.

Place half a teaspoon of almonds in each pie. Brush more butter around the filo edges and bring the pastry sides together.

The almonds will be left exposed. Bake for 15-20 minutes or until golden. Serve warm.