Chicken B'stilla Roll

Directions

1. 1
   Preheat oven to 180C.
2. 2
   Shred chicken meat & toss with both eggs, parsley, coriander, preserved or plain lemon, ginger, saffron, icing sugar & cinnamon.
3. 3
   Season with sea salt & freshly ground black pepper.
4. 4
   Combine cornflour, lemon juice, stock or water & toss with chicken mixture.
5. 5
   Lay 1 sheet of filo on a work surface & brush with melted butter.
6. 6
   Lay another sheet on top & brush with the melted butter.
7. 7
   Repeat with all remaining filo, saving a little butter.
8. 8
   Arrange the filling in a sausage shape lengthways along one side of the pastry, leaving 4cm at either end.
9. 9
   Fold the ends over the filling then gently roll into a log shape.
10. 10
    Place, join side down, on a baking tray lined with baking paper & brush with reserved melted butter.
11. 11
    Bake for 30 mins or until golden.
12. 12
    Dust with extra icing sugar & cinnamon, cut diagonally into slices with a serrated knife & serve hot.
13. 13
    This goes well with Roast Vegies with Harissa, or with tabbouleh, smokey eggplant dip, hummous, pita bread etc.