Put the flour and salt in a bowl. Add the butter and mix it in the flour with your fingertips, forming a kind of moist farofa. Add the cream and mix until smooth. Cover with a dish towel to rest a little while preparing the filling.

Heat the oil in a pan. Add the onion and saute until it begins to brown. After the garlic and sauté quickly, for about 1 minute. Add chicken, tomato, catupiry and milk, mixing everything well. Let it cook a little more until all is well creamed and mixed. Season with salt and pepper to taste. Disconnect.

Preheat the oven to 200 degrees Celsius. Open half of the dough with the help of a rolling pin, flipping the surface, so it does not stick. Go spinning the dough between each time you open the dough a bit so that it will get rounded. Open until it is thin, about half a centimetre high, and put in shape (we use a 24-centimetre diameter false bottom shape). Put all the stuffing.

Open the remaining dough and cover the pie. Remove all the burrs; there should be enough dough for the decoration: make strips with it, making a plaid on the cake. Cut the burrs and brush with egg yolk, so the pie is golden brown over the top. Open a small hole in the centre with a knife to let the steam come out while roasting.

Bake for about 40 minutes or until golden brown.