chicken empandao

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chicken empandao

Name: chicken empandao
Prep time: 50 min
Total time: 50 min
Yield: 15 Porções
Ingredients: 250 g Rice flour; 100 g Butter; 55 ml Cold water; to taste Salt; 1 kg Cooked shredded chicken breast; 400 ml Tomato sauce; 1 unit(s) Onion; 2 unit(s) Garlic; 200 g Cottage cheese; to taste Chopped sausage; 1 can(s) Corn

🇧🇷Brazil

•

View in original language

(Português)

50 min(s)

15 servings

Sergio Oliveira

@comidascaseiras

Ingredients
Recipe

Rice flour250 g
Butter100 g
Cold water55 ml
Salt to taste
Cooked shredded chicken breast1 kg
Tomato sauce400 ml
Onion1 unit(s)
Garlic2 unit(s)
Cottage cheese200 g
Chopped sausage to taste
Corn1 can(s)

Mix all the ingredients with your hands until you get a very uniform dough that doesn't stick to your hands, keep it in the fridge.
Chop the garlic and onion and heat until golden.
add tomato sauce and cream cheese and mix.
add the chicken, and the salt and stir.
add the parsley, salt and corn and mix everything very well, let it cool.
Separate the dough into two parts, sprinkle rice flour on your countertop and roll out half of the dough with the help of a rolling pin.
place this dough in a shape, squeezing the middle and sides, put the stuffing, on top of the stuffing add the cottage cheese.
open the other piece of dough and cover your pie, brush an egg yolk on top and bake in a preheated oven for approximately 40 minutes at 180 degrees!

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chicken empandao

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