Preparation
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For the filling: Cook the chicken in a pan with water, salt and bay leaf for about 1 hour over low heat.
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Drain the chicken, clean it of skin and bones and shred the meat. Strain and reserve the cooking broth.
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Prepare the dough: pour the flour on a counter, add a little salt and make a well in the middle. Add the melted olive oil, butter and lard and mix. Add the water little by little and knead constantly until smooth. If necessary, sprinkle with more flour. Let it rest for 15 minutes.
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On a table sprinkled with flour, roll out the dough and cut it into 48 rounds. Divide the filling into 24 slices and place the other 24 on top and brush with beaten egg yolk. Press the bottom dough with your fingers to seal it well. Then place in the preheated oven at 200°C for around 30 minutes or until golden brown. Remove from the oven and let cool.
