-
1
For the dough, mix olive oil, water, wine and softened margarine.
-
2
Add egg, baking powder and gradually add flour.
-
3
Mix well. Let rest for 30 minutes.
-
4
For the filling, chop onion.
-
5
Heat olive oil in a pot and saute onion over low heat and stir well.
-
6
Add chopped parsley. Cut chicken into pieces and add to the stew.
-
7
Pour in white wine. Bring to a boil and add the chicken bouillon cubes.
-
8
Cook meat for 30 minutes over low heat, stirring occasionally.
-
9
Remove chicken pieces and debone. Shred meat and set aside.
-
10
Whisk flour into cooking liquids in the pan and stir well, so that no lumps form.
-
11
Season to taste and add the egg yolks, stirring constantly.
-
12
Cook eggs for a few minutes and add the shredded chicken, submerging it in the cream.
-
13
Allow to cool. With a rolling pin, roll out dough in a thin layer.
-
14
Cut dough into circles and use them to cover the metal pans.
-
15
Add a tablespoon of the cooled filling.
-
16
Cover filling with another circle (smaller than the previous one) and attach the bottom-circle's borders to the top-circle's borders.
-
17
Use the leftover dough to decorate the pies.
-
18
Brush with the beaten egg. Bake in a preheated oven at 200u00b0C (approximately 400u00b0F) for about 30 minutes.
-
19
Tip: Add peas, mushrooms, or other vegetables to the filling, to taste.
