Bastela

Thaw the puff pastry at room temperature (about 30 minutes)

Prepare the filling: In a large bowl, season the chicken with salt and black pepper

Set aside. Reserve

In a medium pan, over high heat, fry the almonds in olive oil until golden brown (about 3 minutes)

Remove with a slotted spoon and drain on paper towels

Let cool, then chop

Set aside

In a small bowl, mix together the almonds, confectioner's sugar, and remaining cinnamon

Set aside. Reserve

In a large pan, combine the chicken, butter, onions, parsley, ginger, and remaining confectioner's sugar

Cook over high heat, stirring occasionally with a wooden spoon, until the onions are caramelized (about 25 minutes)

Reduce heat to medium and continue cooking, stirring and scraping the bottom of the pan with a wooden spoon, until the chicken is tender (about 10 minutes)

Remove from heat and let cool

Deseed the chicken and shred into fine strips

Return to the pan with the sauce and add the eggs, ginger, and remaining parsley

Cook over medium heat, stirring constantly, until the mixture thickens slightly (about 5 minutes)

Cool and reserve

Preheat oven to 250°C (very hot)

Open one of the puff pastry sheets and line a 25cm diameter opening mold with it, leaving the edges outside

With the remaining puff pastry sheet, cover the other half of the mold, overlapping the two sheets by about 3cm

Press gently with your fingers to adhere the layers together

Divide the confectioner's sugar and cinnamon mixture into three parts

Dust the top layer of puff pastry with one part of the mixture and half of the almonds

Fill with the chicken mixture and dust with another part of the mixture and the remaining almonds

Close the edges of the puff pastry over the filling, covering it completely

Press gently with your fingers to seal well

Bake in the preheated oven until golden brown (about 30 minutes)

Remove from mold and place on a large serving plate

Dust the top with the remaining confectioner's sugar and cinnamon mixture

Serve immediately.