Chicken Pie

Directions

• In a bowl, mix the wheat flour with the salt.
• Add the cold butter cut into small cubes and mix with your fingertips until you get a crumbly mixture.
• Add the yolks and mix again.
• Add ice water little by little, stirring until the dough is homogeneous and comes off the hands.
• Wrap the dough in plastic wrap and place in the fridge for about 30 minutes.
• In a pan, heat the olive oil and sauté the onion and garlic until golden.
• Add the chopped tomato and sauté for a few more minutes.
• Add the shredded chicken, season with salt and pepper to taste and mix well.
• Dissolve the wheat flour in the water and add to the pan, stirring constantly until it thickens.
• Lastly, add chopped parsley or cilantro and mix well. 
  Reserve.
• Preheat the oven to 180°C.
• Open the dough with a rolling pin on a floured surface until it is approximately 0.5 cm thick.
• Cut circles with a cutter or a glass, according to the desired size for the pies.
• Place a portion of the filling in the center of each circle of dough.
• Close the pies, pressing the edges with a fork to seal well.
• Transfer the pies to a greased or parchment-lined baking sheet.
• Brush the pies with a beaten egg yolk to give them a golden sheen.
• Bake for approximately 30 minutes, or until golden.
• Serve chicken pies warm or at room temperature. 
  They are great for a snack or as a side dish at an event.