From The New Spanish Table. According to the author, this is a specialty in many bakeshops in the Andalusian city of Granada and local food historians like to say that the recipe was made by the Moorish aristocracy of the Alhambra palace and then kept alive in a convent by nuns - though it is more likely that it is borrowed from the city's large North African community. If you use store-bought roast chicken and frozen puff pastry, the pie is quite simple to make. Like many dishes with a combination of spices, this would benefit from making the chicken mixture a day ahead and assembling the pie the next day. I have also made this with a combination of cooked chicken and canned chickpeas.