Sift the flour, salt and sugar into a large bowl. Stir in the dried yeast, then make a well in the center
Add the butter, egg and milk and mix to a soft dough. Turn on to a lightly floured surface and knead for 10 minutes, until smooth,elastic and no longer sticky to your hands. Add more milk if the dough is still too dry
Put the dough in a clean bowl, cover with plastic wrap and lave in a warm pace to rise for 1 hour, or until the dough has doubled in size
Meanwhile, fry the onion and chicken in the oil for 10 minutes. Add the stock and simmer for 5 minutes. Stir in the parsley, nutmeg and salt and pepper. Leave to cool
Preheat the oven to 425 F. Knead the dough, then roll out until 1/8" thick. Stamp out rounds with a 3" cutter
Brush the edges with beaten egg. Put a little filling in the middle, then press the edges together. I used fork to imprint some patterns at the edge (it's optional). Leave to rise on oiled baking sheets, covered with oiled plastic wrap, for 15 minutes. Brush with a little egg. Bake for 5 minutes, then for 10 minutes at 375 F until well risen