Chop the breast of chicken finely and mix in a basin with the other ingredients. Season with salt, pepper and spices. Roll the pastry out very thinly and cut in rounds just over 2 inches in diameter. On each round put a little of the mixture, fold over, damping the edges of the paste with a little water and press firmly. Now bring the ends together, again damping them slightly and pressing. They will then be reminiscent of small hats, hence their name of “capelletti.” They are cooked in stock for about 15 minutes.