Chicken pies

put all the ingredients mentioned for the filling in a pan and cook until the chicken is well cooked and separates from the bones. the amount of liquid - vinegar, white wine and water - depends on the size of the chicken and the container in which it is cooked. the chicken should be well covered by the mixture mentioned and, if it is necessary to increase the indicated quantities, the proportions must be respected, that is: for 4 parts of water, 1 of vinegar and 1 of white wine.

with the chicken and the remaining meats well cooked, drain and cut into small pieces. strain the broth and let it cool.
the flour is sieved into a large bowl and hand-worked with the supernatant fat and a little broth. knead until a smooth paste of good consistency is obtained to be tended.
the dough is extended by dough by hand into pieces with which the characteristic forms of pies are lined. inside each form, pour a little flour, a little bacon and one or two pieces of chorizo. water with a tablespoon of the broth to cook the meat and cover with a slice of the same pasta. the dough is adhered to the edges giving it a kind of pinch. brushed with beaten egg and cooked in a moderately hot oven.

in the past these pies were molded and baked in shapes made at home with butter paper. today, to bake them, the characteristic sheet shapes for pies are used.