Peel and finely dice the onion. Cut the prunes into small dice.
Pick the leaves from the parsley and discard the stalks. Roughly chop the leaves. Roughly chop the coriander, including the stalk.
Toast the almonds in a dry pan and roughly crush in a pestle and mortar.
Bring the chicken stock up to the boil with the saffron. Allow it to infuse, then take it off the heat.
Heat a saucepan until hot and add a splash of sunflower oil. Add the diced onion and cook until soft and translucent. Add the lamb mince to the pan and cook until the meat is nicely browned. Drain off any excess fat as it cooks. Add the spices and seasoning to the meat and then pour in the chicken stock. Cook for 10 to 15 minutes or until most of the stock has evaporated. Add the chopped herbs, prunes and crushed almonds. Allow the mixture to cool before making the pastillas.
Cut the brick pastry sheets into strips 5 cm wide. Take 1 tablespoon of lamb mixture and place at one end of the pastry sheet. Fold one corner to the other corner keeping the filling tight to create a triangle shape. Keep repeating this process until you have folded 4 or 5 times and there is only a small piece of pastry left over. Treat this as an envelope and tuck it underneath. Lightly press down on the pastilla to seal it.
Add a splash of sunflower oil to a frying pan over a medium heat. Cook the pastilla on each side for 1 minute until golden brown. Remove from the pan and allow to cool for a few minutes before serving.
«Filo pastry works really well for this recipe instead of brick pastry. If using filo pastry, brush the pastillas with melted butter and then bake the parcels in a 180'C oven for 10 minutes or until golden brown.»