2 cups cooked, flaked chicken meat
1 chopped onion
2 cups cooked, diced potatoes
1 green bell pepper (optional)
1/4 cup evaporated milk
1/2 tsp. powdered pepper
salt to taste

Crust
2 cups all-purpose flour (no sifting)
1 tsp. fine salt
6 tbsp. water
2/3 cup butter or margarine
2 tbsp. white sugar

Mix sugar, salt, and flour. Cut in butter using a blender or 2 knives until it resembles coarse cornmeal. Sprinkle water and mix well with hand to form ball. Knead lightly. Sprinkle flour on a board and roll out dought into 1/4″ thick. Cut using a round cutter (a medium sized saucer can be used if there is no molder. Place saucer up-side down on dough and cut with a knife). Then, fill each cut dough with 2 tbsp. of sauted fillings. Food dough (to form a half moon, press one end to the other. Brush with egg yolk or milk. Arrange on a greased baking sheet. bake at preheated oven until crust is golden brown.

Saute onion, add all ingredients except milk. Cook for 5 minutes, add milk and cook for another 3 minutes. Cool. Then, fill in dough.