| | THE DOUGH |
| 14 | oz | Unbleached all-purpose flour |
| 2 | oz | Fine cake flour; or cornstarch |
| 3/4 | ts | Salt |
| 6 | oz | Lard; (pork) at room temp |
| 2 | oz | Solid vegetable shortening |
| 1 | oz | Unsalted butter |
| 1 | tb | Water; up to 2 |
| 3 | | Whole eggs; plus |
| 3 | | Egg yolks |
| 3 | tb | Or more melted lard; for brushing |
| | THE FILLING |
| 1 | tb | Safflower oil |
| 1/4 | sm | White onion; chopped |
| 2 | | Chiles serranos; or any fresh hot green chiles, finely chopped |
| 1 | lg | (1/2-lb) tomato; peeled and chopped |
| 1/2 | c | Zucchini; cubed and cooked |
| 1/2 | c | Carrots; cooked and cubed |
| 2 1/2 | c | Poached chicken; finely chopped (3/4 lb. skinned and boned) |
| 1/2 | ts | Salt; or to taste |
| | Freshly gound black pepper |
| | THE TOPPING |
| 2 | oz | Granulated sugar |
