SHREDDED CHICKEN PIES

171369_116969_120429120615_g4 tbsp. oil

4 tbsp. hydrogenated vegetable lard

10 tbsp. water

1 pinch salt

2 cups Wheat Flour

2 egg yolks, slightly beaten

Filling

1 chicken breast, cooked and shredded

2 tomatoes, peeled and seeded

1 onion, chopped

2 garlic claws, finely chopped

2 tsp. Olive oil

1 can peas

Olives to taste

salt

3 tbsp. chopped parsley

1 tsp. Chicken broth

1 tbsp. Wheat Flour

 

Heat oven 350º F

Mix the dry ingredients with the lard, oil, and water using your hands. Whe the dough is soft and smooth, wrap it with clear wrap and refrigerate for 30 minutes.

Separate dough into equal portions and make medium patties, place the filling and cover with other patty. Brush with egg yolk and bake for 20 minutes or until golden brown.

 Filling

Saute onion, garlic, and tomatoes, add chicken breast and saute one more minute. Add salt, peas, chicken broth, and parsley. Bring to a boil, then add the water and dissolved flour; reduce heat and let the broth thickens. Let cool to fill the patties.

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