Chicken Pies with Saffron

Directions

1. Place all ingredients for the dough in the bimby cup except the eggs and the flour.
2. Turn it on programming 1,30 min./Vel.2/Temp37°.
3. Add the egg, the yolk, and the flour, and set it to 2 min.at helical speed.
4. Remove and allow the dough to rise.
5. Do the filling in a large frying pan, make a stew with olive oil, onion, and minced garlic.
6. Once the onion is translucent add a little tomato paste and stir well.
7. Add the shredded chicken and carrots, cool with the white wine and let it simmer.
8. Sprinkle the stew with a bit of saffron and chopped parsley and season with salt.
9. Roll out the dough on a well-floured surface, and when it is thin cut slices so as to cover the molds well.
10. Fill with the filling and top with another slice of dough.
11. With wet hands bring together the dough from the sides so that they are closed tightly.
12. Brush the pies with beaten egg and bake them in a preheated oven at 200C for 20-25 minutes.