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Let's finish making the chicken pastilla from part 1 .

1st , add your shredded chicken to a large plate .

Add a third the cooled onion sauce , then mix to combine .

Time to prep the almonds .

Blend the almonds .

Add the sugar , then blend a second time .

Arrange the pastilla sheets or phyllo dough on a pie plate .

Add a half of the chicken followed by the remaining onion sauce .

Add a sheet of pastilla , the almonds , then the remaining chicken .

Wrap the pastilla sheets around the filling using an egg wash to seal the pastry .

Brush the pastilla with oil .

Poke with a skewer to allow the air to escape , then bake until golden .

Decorate with honey and a sprinkling of almonds , then serve and enjoy .