Baked chicken and pastry tagine

This extremely refined dish of Turkish origin is never found in restaurants as it is far too complex. It is a great party piece, a kind of magician’s trump card, and very close to a Moroccan pastilla in form, though without the sweetness. It looks like a pie but conceals an interior that alternates crunch with creaminess plus a strong saffron hit. The chicken can be replaced by minced beef or chopped veal. If made in advance, which may be advisable, r