1 kg. all purpose flour
3 tablespoon of baking powder
1 1/2 teaspoon of salt
125 grs. butter
to make a dough
1 beaten egg with milk (to wash)
3 tablespoon of oil Olive or sunflower)
1 large onion chopped
2 cloves garlic
1 red pepper chopped (small)
1 green pepper chopped(small)
salt a nd pepper
300 grs. of spanish chorizo in slices
1 tin of natural tomatoes
(It is better to cook stuffing the day before or night)
Cut the chicken in pieces without removing the bones. Cut d
the breast in two or three parts.
In a large skillet or in a large pot place the oil and fry for a while the chicken, lightly brown and remove the chicken. Set aside in a plate
In the same oil fry the chopped onion, minced garlic, peppers and slices of chorizo, add back the chicken that has been set aside and add the tomato tin, seasoned with salt and pepper, simmer over low heat about 30 minutes stirring occasionally .
When the stew look cook and the chicken is ready, turn the heat and set aside until the following day.
Sift flour with the baking powder a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles
coarse meal with some butter lumps, add to this cold water which has added salt, kneading well to make a dough medium and elastic.
Let the dough stand for 20 minutes.
Knead the dough again and divide into two parts one bigger than the other, stretching the smallest with a rolling pin and place the dough on a greased rectangular ceramic fountain (about 28 or 30 cm)
Preheat the oven at 180°c.
Place this dough over chicken pieces ordered and the sauce (cut the breast in two or three parts)
Cover with another dough and roll with a spin, secure the edges with a fork and the rest of dough to make some figures on the dough
Preheat oven to 180 ° c
Bake 30 to 40 minutes and the dough should be golden and crisp.