Chicken and Tomato Turnover

Milk

Sift the flour with salt

Add the vegetable shortening and mix with two forks until a dough forms

Add the egg, lemon juice, and water, and mix until a ball forms

Wrap in plastic wrap and refrigerate for 30 minutes

Filling

Season the chicken with salt and black pepper and cook with the onion, garlic, tomato, and rosemary until tender

Reduce heat and cook, stirring occasionally, for 30 minutes

Cool the chicken when it's done and reserve

Mix the sauce in a blender

Pour into a pot and add the chicken and dissolved flour in water

Cook, stirring constantly, until the sauce thickens

Cool

Assembling

Preheat oven to medium temperature

Open two-thirds of the dough and line the mold

Filling it

Open the remaining dough and place over the filling, closing the edges well

Decorate with excess dough and brush with egg yolk

Bake until golden brown and serve.