To make pastry, sift flour and salt into a large bowl.
Using a pastry blender or 2 knives, cut in butter evenly.
Lightly mix in egg and enough ice water to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
To make filling, crumble bread into a small bowl; sprinkle with milk and set aside.
In a medium bowl, combine almonds, whole egg, 1 egg yolk, chicken, salt, pepper, nutmeg and cayenne pepper.
Squeeze milk from breadcrumbs; add breadcrumbs to chicken mixture with enough milk to give a soft but not runny consistency.
Preheat oven to 425°F (220°C).
On a floured surface, roll out dough 1/8 inch (3 mm) thick.
Cut out 6 to 8 circles measuring 4 inches (10 cm) across and 6 to 8 circles measuring 2-1/2 inches (6 cm) across.
Make a thimble-size hole in the center of smaller circles.
Place large circles in fluted tartlet pans or muffin pan cups; divide chicken mixture between pans.
Brush edges of smaller circles with egg yolk.
Place over filling; seal well at edges.
Brush tops with egg yolk.
Decorate with dough trimmings.
Bake 20 to 30 minutes or until golden.