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1
To prepare the pastry, sift together the dry ingredients in a large mixing bowl.
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2
Create a well in the middle of the flour and pour in the milk and oil then stir to blend.
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3
Knead by hand to form a smooth dough, 3 to 5 minutes.
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4
Shape the dough into two round discs, wrap in plastic, and refrigerate at least 1 hour or overnight.
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5
To prepare the filling, process the onion and green peppers in a food processor to form a textured puree.
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6
Using a mortar and pestle, mash together the garlic cloves, salt, black pepper, and cumin to form a smooth paste.
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7
Heat the oil over medium heat in a deep 10-inch skillet.
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8
Add the onion, green pepper, and garlic paste and saute until fragrant, 3 to 5 minutes.
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9
Add the chicken breast, tomatoes, wine, and bay leaf.
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10
Bring to a simmer and cook partially covered until the chicken is cooked through, 20 to 30 minutes.
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11
Remove the chicken breast, debone, shred, and return to the skillet.
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12
Stir in the potatoes and olives.
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13
Continue to simmer, covered, until the potatoes are cooked through, an additional 10 to 15 minutes.
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14
Remove from the heat and set aside.
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15
Preheat the oven to 425 F.
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16
To fill the pastry, roll out the first disc on a lightly floured board to a 10-inch round, about 1/8 inch thick.
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17
Spread chicken filling on the rolled pastry, leaving 1/2-inch border.
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18
Brush the egg wash around the border.
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19
Refrigerate until ready to use.
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20
Roll out the remaining dough and place on top of the filled pastry, pressing down along the border to seal.
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21
Brush the tops with beaten egg wash. Place in the preheated oven and bake until lightly golden, 20 to 25 minutes.
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22
Allow to cool then slice and serve.
