Cooking Mode

1. Start by melting the butter with the water; don't let it boil. In a bowl, mix all the dry ingredients—the flour, sugar, and salt. Sift the flour to prevent lumps.
2. Make a small well in the center of the dry ingredients and pour in the melted butter. Mix the ingredients from the center outward. Knead for 5–10 minutes or until the dough no longer sticks to your hands. Shape into a ball and cover with a clean cloth. Let the dough rest for 30 minutes.
3. Meanwhile, prepare the filling. Cut the chicken breast and carrot into small cubes, chop the onion, and strip the thyme leaves from the sprig.
4. In a bowl, combine the chicken with the onion, bacon, and thyme, and season with lemon zest, olive oil, salt, and pepper. Set aside.
5. When the dough is ready, divide it in half and use one portion for the tops and the other for the bottoms. For the bottoms, grease the pie tins with Oliveira da Serra Extra Virgin Olive Oil “Oliveirinha,” then take small balls of dough and spread them out in the tins. Next, fill the pies: spoon in a portion of the chicken mixture, followed by a layer of carrots, and then another layer of chicken. Repeat this process for all the pies.
6. For the tops, roll out the dough with a wooden rolling pin and cut out several discs. Beat the eggs and start by brushing the top to seal the lid to the base.
7. Bake for 30 minutes at 180º