Make the dough

• Mix the flour and salt in a bowl.
• Rub in the cold butter until the mixture looks like coarse crumbs.
• Add the cold water and knead into a smooth dough.
• Wrap and rest in the fridge.

Cook the chicken filling

• Boil the chicken thighs until cooked through, then shred.
• Sauté the onion, garlic, scotch bonnet, green onion, thyme and parsley.
• Add the flavor base, black pepper and shredded chicken and cook until well seasoned.
• Stir in the diced hot dogs and set the filling aside to cool.

Make the pikliz

• Combine the shredded cabbage, grated carrot and sliced onion.
• Add the scotch bonnet, vinegar, lime juice and salt.
• Toss well and let it marinate.

Fill the pâtés

• Roll the dough out thinly and cut into rounds.
• Place chicken filling and a slice of boiled egg on each round.
• Fold over and seal the edges with a fork.

Fry the pâtés

• Heat the oil in a pot to about 175 °C.
• Fry the pâtés in batches until golden and crispy.
• Drain on paper towels.

Serve

• Serve the warm pâtés topped with the spicy pikliz.