Step 1

Preheat the oven to 180°C. Combine the flour, cinnamon and turmeric in a bowl, then season with salt and pepper. Add the chicken and toss to coat. Set aside.

Step 2

Heat oil in a large pan over medium heat. Add onion, garlic and ginger and cook, stirring, for 5-6 minutes until soft. Increase the heat to high, add chicken and cook, stirring, for 2-3 minutes until chicken is lightly browned. Stir in saffron, apricot, olives, stock and preserved lemon or lemon juice, then simmer for 5 minutes or until sauce thickens. Remove from heat, stir through coriander and season.

Step 3

On a lightly floured work surface, roll out the pastry until 5mm thick. Place four 1-cup (250ml) ovenproof dishes or ramekins upside-down on the pastry sheet and cut out four pastry rounds, allowing a 1cm border.

Step 4

Divide the pie filling among the dishes and cool slightly, then cover each with a pastry round, pressing the rim to seal. Make a slit in the top with a sharp knife and brush the pie tops with egg.

Step 5

Bake pies for 35 minutes or until golden. Cool slightly, then serve.