1For the dough, mix olive oil, water, wine and softened margarine.
2Add egg, baking powder and gradually add flour.
3Mix well. Let rest for 30 minutes.
4For the filling, chop onion.
5Heat olive oil in a pot and sauté onion over low heat and stir well.
6 Add chopped parsley. Cut chicken into pieces and add to the stew.
7Pour in white wine. Bring to a boil and add the chicken bouillon cubes.
8Cook meat for 30 minutes over low heat, stirring occasionally.
9Remove chicken pieces and debone. Shred meat and set aside.
10Whisk flour into cooking liquids in the pan and stir well, so that no lumps form.
11Season to taste and add the egg yolks, stirring constantly.
12Cook eggs for a few minutes and add the shredded chicken, submerging it in the cream.
13 Allow to cool. With a rolling pin, roll out dough in a thin layer.
14Cut dough into circles and use them to cover the metal pans.
15Add a tablespoon of the cooled filling.
16Cover filling with another circle (smaller than the previous one) and attach the bottom-circle's borders to the top-circle's borders.
17Use the leftover dough to decorate the pies.
18Brush with the beaten egg. Bake in a preheated oven at 200°C (approximately 400°F) for about 30 minutes.
19Tip: Add peas, mushrooms, or other vegetables to the filling, to taste.