Steps
- Mix 5 cups of all-purpose flour and 1 teaspoon of salt in a bowl. Stir in 3 egg yolks, then rub in 1½ cups of cold cubed butter until sandy.
- Work in ¼ cup of cold water, adding a little more only if needed for a cohesive dough. Wrap and refrigerate for 20 minutes.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Saute 2 finely chopped medium onions and 2 minced garlic cloves for 2 minutes, then add 2 chopped tomatoes and cook until softened.
- Stir in 900g of cooked shredded chicken breast, ½ cup of chopped green olives, 1 cup of tomato sauce, and 2 dashes of hot sauce.
- Add 2 cups of chicken broth and 1 tablespoon of all-purpose flour mixed with ⅓ cup of whole milk. Cook over medium-low heat, stirring, for about 10 minutes, until creamy with little loose liquid.
- Stir in ½ cup of chopped parsley, season with salt and pepper, and let cool completely. Preheat the oven to 350°F / 175°C.
- Reserve one-third of the dough and roll the rest into a 12in / 30cm round. Line the base and sides of a 9in / 23cm springform pan and prick with a fork.
- Add the filling and smooth the top. Roll out the reserved dough, cover the filling, and seal the edges. Cut two vents in the lid.
- Brush with 1 beaten egg yolk. Bake for 25-35 minutes, until golden and the filling reaches 165°F / 74°C. Let cool slightly before unmolding and slicing.