Sift in a bowl the flour with salt and RUB in the butter, cut into cubes, until the mixture begins to resemble bread crumbs. Collect a mixture of slide, make a well in center and pour in the eggs (previously lightly beat with a fork in a Cup) and 2-3 tablespoons of water. Blend until thick, but not dry dough. If necessary, add a couple of spoons of water. To speed up the process of making the dough you can, put all the ingredients in a mixer and mix everything during 30 seconds. Flatten the dough into a ball, wrap in cling film and put into the refrigerator while we will be filling.

Put the chicken Breasts (4 Breasts of approximately 200 g each) in a pan, sprinkle them with lemon juice and broth (or white wine), season with salt and pepper. Put on fire, bring to boil, reduce the heat and simmer for 20 minutes under the lid, turning Breasts, until done.

Meanwhile, slice the mushrooms into thin slices, chop onions. Ready to put the Breasts on a plate. Boil the remaining juice for another 10 minutes, until it boils away half. Add the butter, onions and mushrooms and simmer about 8 minutes until soft. Remove from heat and leave to cool slightly.

Preheat the oven to 220 ° C. Slice the chicken breast and Camembert cheese into small pieces. Put into a bowl. Then mix them with mushrooms and onions, parsley. Adjust salt and pepper to taste.

The dough, remove from refrigerator and divide into 6 equal parts. Roll out each piece into a thin circle with a diameter of about 18 cm. Spread 1/6 of the filling on each circle. Lightly grease the edges with beaten egg and seal each pie.

Decorate the edge of each Patty and lay them on a baking sheet. Grease pies with the remaining egg and sprinkle with sesame seeds. Bake in center of oven 20 minutes, until the dough is browned.

Cool on a wire rack. Can be served with a green salad... Or chicken broth...