Chicken Pies

Directions

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