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1
Saute the onion and green pepper in the butter or margarine until just soft.
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2
Sprinkle with the cake flour and stir until well mixed.
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3
Add the cream of chicken soup and milk and bring to a boil over moderate heat, stirring continuously.
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4
Add the chicken, lemon juice, salt and pepper and mix.
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5
Grease a 3 guart to 4 quarts (3775 ml) ovenproof pie dish or spray it with non-stick cooking spray.
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6
Transfer the chicken filling to the dish.
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7
Preheat oven to 425 degrees (225 C.).
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8
Sift together the cake flour, baking powder and salt in a medium sized mixing bowl.
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9
Rub in the butter or margarine with the fingertips until well mixed.
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10
Add the cheese and stir to mix.
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11
Cut the milk in quickly with a spatula to form a workable pastry dough.
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12
Place the pastry on a floured pastry board and gently pres it to about 1 inch thick.
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13
Cut out heart shapes (or round) with a biscuit cutter or a sharp knife.
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14
Arrange the hearts around the filling and brush them with the egg yolk mixed with 5 tsp (25 ml) milk.
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15
Bake on the middle rack of the oven for 15 minutes.
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16
Reduce the temperature to 400 degrees (200 C.) and bake for another 5 to 10 minutes or until golden brown.
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17
Serve hot.
