Little Chicken Pies (Kotopitakia)

For the Dough

• 500 All-purpose flour or self-raising flour (Farina)
• a little Salt
• 200 Unsalted butter, chilled, cubed
• 200-240 Ice-cold water

For the Filling

• 800 Boiled chicken, shredded
• 100 Canned mushrooms, sliced and finely chopped
• 1 Medium dry onion, grated
• 3 Tablespoons unsalted butter
• 3 Tablespoons all-purpose flour
• 1 Cup (250ml) milk
• 2 Eggs, lightly beaten
• 4 Tablespoons grated Kefalotyri or Edam cheese
• 2-3 Tablespoons finely chopped parsley
• 1 Heaping teaspoon salt
• 1/2 Teaspoon black pepper

For the Topping

• 1 Egg
• a little Grated Kefalotyri cheese

For the Dough:

1. In a bowl or the mixer bowl, place the flour, salt, and add the butter cut into cubes.
2. Rub with your palms until coarse crumbs form.
3. Gradually add the cold water and knead until you have a soft dough.

For the Filling:

4. In a saucepan, melt the unsalted butter, then sauté the onion, chicken, and mushrooms for 3-4 minutes.
5. Add the flour and stir. Remove from the heat and add the milk. Stir and return to the heat for another 2-3 minutes until it thickens. Let it cool slightly, then add the eggs, cheese, parsley, salt, and pepper.
6. Let the mixture cool down. Take a little dough and roll it out with a rolling pin. Cut out round pieces about 10cm using a cookie cutter. Place 1 tablespoon of the filling in the center.
7. Fold the dough, bringing the edges up together. Brush with egg and sprinkle with a little Kefalotyri cheese. Bake in a preheated oven at 200°C (392°F) for 30-35 minutes.
8. If you wish, you can store the chicken pies in the freezer and bake them when you have guests. Do not thaw; bake directly from the freezer, and instead of 35 minutes, bake for 45-50 minutes. Also, if you prefer not to make your own dough, you can use puff pastry.