Drain off all but about two tablespoons of the fat.

Add about 2 tablespoons water, and mix until dough just holds together.

You just need about two tablespoons of water for each side.

Pour off all but about two tablespoons of fat from the pot.

Bring the liquid to the boil and cook until reduced to about two tablespoons.

Spoon on about two or three tablespoons of sauce (see note).

Set over low heat to render about 4 tablespoons of fat.

Pour about 3 tablespoons batter into pan, just enough to line bottom.

Drop about 2 tablespoons chicken filling into the center of each.

Heat about 2 tablespoons of oil in a skillet large enough to hold one package.