These are small salted pies, usually filled with shrimp, hearts of palm or chicken. Dough: 390 g flour 250 g semi-salted butter at room temperature 60 ml chicken cooking water Creamy chicken stuffing: 700 g chicken breast 2 tablespoon oil 1 onion 4 cloves garlic 2 tablespoons chopped parsley 1 tablespoon double tomato paste 2 tablespoons flour 24 green olives salt and pepper 1 egg yolk for gilding