• Preheat your oven to 200°C/400°F.

Making the dough:

• In a mixing bowl, mix the flour, baking powder, salt, sugar, butter and shortening.
• Once the butter is blended into the flour, gradually mix in the water.
• The dough should be slightly sticky.
• Knead the dough on a floured surface until it is smooth. Cover with a kitchen towel and let it rest for 20-30 minutes.

Making the filling:

• Season the chicken with 1 tsp salt, 1/2 tsp black pepper and 2 tsp paprika on each sides.
• On a baking tray lined with parchment paper, place the chicken on the tray and bake for 20-30 minutes.
• Once the chicken is done cooking, shred them using forks. When they are shredded set them aside.
• Place a skillet over medium-high heat and warm the olive oil.
• Cook the onion, pimento peppers and garlic for 2-3 minutes before adding the chicken, curry powder, water, tomato paste, salt and black pepper.
• Let it simmer for 7-10 minutes then take it off the heat.

Assembly:

• Preheat your oven once again to 350°F/180°C and line a baking tray with parchment paper.
• Shape the dough into a log and cut 10-12 pieces.
• Roll each piece with a rolling pin, be careful not to roll them out too thin.
• Spoon about 1-2 tbsp of the filling into the middle of each piece.
• Taking one piece at a time, use one edge to fold it over and press the edges together. It should look like a half circle.
• Place each pate/paté on the baking tray.
• Bake for 25-30 minutes then enjoy!