Chicken Pie

For the Chicken Pie, mix the flour, pepper and salt in a baking bowl. Heat the milk with the tap water and the lard until the lard has melted. Gradually add the flour and knead the dough until it is elastic. Cover and let stand for about half an hour.

Meanwhile, dice the chicken breast fillet and brown briefly in hot soybean oil. Dice the ham, mix with the chicken, chopped parsley, chopped eggs and the skinned, diced tomatoes. Mix the hot soup with the whipped cream and the brandy and add to the chicken mixture. Season to taste.

Roll out the dough into two sheets. Line a previously greased ovenproof round dish with the first sheet and press up the edge. Place the meat mixture inside and cover with the second sheet. Prick the surface often with a fork and brush with egg yolk. The lid can be decorated from leftover dough. Bake the chicken pie in a heated oven at 170°C degrees Celsius for about 90 minutes and serve warm or otherwise cool.

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