Chicken Filling Pastry with Chicken Breast

Filling

In a food processor, chop the chicken breast

In a large skillet, over high heat, cook the chicken with garlic, bacon, mustard, salt, paprika, and bell peppers, stirring occasionally, until the meat is tender (about 5 minutes)

Add the flour, mix well, and cook, adding water as needed, until a thick paste forms (about 2 minutes)

Remove from heat, add parsley, mix well, and let cool

Dough

In a large bowl, combine the flour, salt, and cold butter, mixing with your fingertips until crumbly

Add the egg and water, and knead lightly with your hands

Form into a ball and wrap in plastic wrap

Refrigerate for about 15 minutes

Preheat the oven to 200°C (hot)

Dust a clean surface with flour

With a rolling pin, roll out the dough to form a rectangle of 30cm x 40cm

With a knife or pastry blender, cut the dough in crosswise to form four rectangles of 15cm x 20cm

Place the chicken filling on each rectangle of dough

Join the edges of the pastry and press with a fork. Reserve

Butter a large baking dish with butter

Arrange the pastries in the baking dish, and brush with the beaten egg

Bake in the preheated oven until golden (about 30 minutes)

Transfer to a serving plate and serve.