Heat olive oil in a large skillet over medium-high heat.

Add sliced onion and cook until softened (3-5 minutes).

Reduce heat to low and cook until onion is very soft but barely browned (about 15 minutes), stirring occasionally.

Add a little more olive oil and 1-2 teaspoons of chicken stock if the skillet looks dry.

Stir in the cooked chicken and cook for 1 minute.

Add paprika, cumin, ginger, cinnamon, and cayenne and stir for a few seconds.

Add 1/2 cup chicken stock, chopped tomatoes, and raisins, then cover the skillet and cook for 12-15 minutes.

If the filling is too wet, increase the heat to high for a few seconds to reduce the liquid.

Season the filling with salt to taste and let it cool completely.

The filling can be prepared up to a day ahead and refrigerated, covered.

Place the oven rack in the center of the oven and preheat to 375°F (190°C). Lightly brush a 17x11 inch baking sheet with olive oil.

Lightly flour the work surface. Using a floured rolling pin, roll out 1 sheet of puff pastry to a roughly 18x12 inch rectangle.

Transfer it to the oiled baking sheet.

Roll out the remaining sheet of puff pastry to a rectangle that is slightly smaller than the first.

Spread the cooled filling evenly over the pastry on the baking sheet, leaving about 1 inch bare along each of the 4 edges.

Sprinkle the toasted pine nuts and almonds evenly on top.

Cover the filling with the second pastry rectangle.

Fold the edges of the bottom crust up over the top and crimp the edges to seal.

Place the egg yolk and milk in a small bowl and whisk to mix.

Brush the top of the pie with this egg wash.

Using a sharp knife, make slits all over the top crust to allow steam to escape.

Bake the pie on the center rack until golden brown and baked through, about 30 minutes.

Let the pie cool until slightly warm or room temperature.

Dust very lightly with confectioners' sugar and cut into squares to serve.