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Chicken breast fillet
Corn and Peas
Start with the chicken, cook in the pressure cooker for 25 minutes already seasoned to taste
Then go pass the dough, in a refractory add all the ingredients for the dough.
Half of the wheat flour, salt, sugar, margarine and eggs and mix with a spoon
Add the flour until it gives way and you move to the bench, knead for about 5 minutes. The dough will come off your fingers and be smooth and homogeneous.
Let the pasta rest until you release the pressure from the chicken and all the water drains, reserve just a cup of the broth.
Shred the chicken by shaking the lidded pressure cooker without the broth and air.
Then add the cup of broth with the cream, corn and peas and whatever else you want to add to the chicken.
Mount the dough in your preferred shape or platter (it will unglue from the platter)
Place the chicken and the cheese on top.
Remember to leave enough dough to cover the pie.
Brush an egg yolk on top with oregano and bake for 40 minutes at 180•
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