-
Mix the butter (or olive oil), flour, 2 eggs and sugar together well, to create the dough. Leave to rest in the fridge for 30 minutes.
-
Put the chicken in a pan of boiling water and boil gently until the meat is tender and falling from the bones, around 30 minutes.
-
Once the chicken is cooked and cooled remove all the flesh from the bones and cut into small pieces. Cut 4 hard boiled eggs into pieces. Chop the parsley. Combine all the ingredients, add a little salt and a cup of cooked chicken broth.
-
Heat a tablespoon of olive oil in a pan, add the chicken mixture and cook through for a couple of minutes. Season to taste.
-
Divide the dough into two equal parts. Roll one part out into whatever shape you want, for example a large circle or rectangle, and place on cooking parchment on a baking sheet. Put the other half of the dough back in the fridge until needed.
-
Put the chicken mixture onto your rolled out pastry, then roll the second part and cover. Make sure the edges seal by folding them over in a seashell pattern.
-
Paint with a little egg white and put it in the oven at medium temperature, 180oC, until golden brown. Serve warm.