Empada

Ingredients
Crust:
 * 4 cups all-purpose flour
 * 12 oz margarine
 * 3 eggs
 * 1 teaspoon baking powder
 * 3 teaspoon cold water
 * Salt

Filling:
 * 2 boneless chicken breast
 * ½ cup green olives (chopped)
 * ½ cup heart of palms chopped
 * 2 tablespoon all-purpose flour
 * 1 chopped onion
 * 1 tablespoon oil
 * 2 tablespoon tomato paste
 * Salt

To baste:
 * 1 egg yolk

Directions
Crust:


 * Save the egg white of one egg.
 * Combine the yolk and remaining whole eggs with flour, margarine, baking powder and salt in a large bowl.
 * Mix all ingredients for about 10 minutes or until it becomes dough while holding the bowl with the hand.
 * Add the spoons of cold water to the mixture to reach the dough consistency.
 * Pat dough into a ball and let it rest while you prepare the filling.

Filling:

Add green olives, heart of palms, tomato paste and stir in 2 tablespoon of flour.
 * Combine chicken breast, chopped onion, oil, salt, and 1 cup of water in a pressure cooker.
 * Place the pressure cooker in medium-heat and chicken is ready 10 minutes after the regulator starts to blow steam, or cook for about 30 minutes in a saucepan.
 * Remove cooked chicken and save the broth.
 * Chop chicken breast and place it in a saucepan.
 * Place sauce pan over medium heat and cook filling while adding broth slowly to give a paste like consistency.
 * Take small amounts of dough and press against the mold to line it up to a bit over the edge.
 * Fill the mold with chicken.
 * Make a small lid with the dough and cover the mold.
 * Press the lid borders against the mold to seal the line crust with the cover and cut the excess off.
 * Brush top of pies with egg yolk.

BAKE:


 * Preheat oven to 375 °F.
 * Bake for about 25 minutes of until top becomes golden brown.
 * Let it cool and release from molds.