Empada

Method

Make the pastry by rubbing cold butter into flour and salt until breadcrumb texture, then mix in egg yolks and water until a dough forms; chill for 30 minutes. For the filling, cook diced chicken breast in butter with onion and garlic until tender, then cool and mix with olives, hard-boiled egg, parsley, pepper and salt. Roll out pastry thinly and cut circles using a 7cm cutter, place a spoonful of filling in the centre of each, fold into a half-moon shape and seal edges with a fork. Brush with beaten egg, place on a baking tray and bake at 200°C for 20-25 minutes until golden brown. Serve warm or at room temperature.