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CHICKEN EMPADÃO DA FER - pasta that melts in your mouth!
🇧🇷Brazil
•View in original language
(Português)
60 min(s)
8 servings
Fernanda Cristina
@doninhadecasaa- Ingredients
- Recipe
- Egg Yolks3 unit(s)
- Wheat (no yeast)3 cup
- Butter6 tablespoon
- Filtered water7 tablespoon
- 👉🏼All ingredients are used at room temperature. In a container, place the wheat, the yolks and the butter and start kneading (I start the process with my hands right away) the dough will still look like a wet farofa, start adding the water a spoon at a time and always mixing well . The point of the dough is when it detaches from the container and hands, forming a smooth, homogeneous but firm dough. (Reminds a little of modeling clay). Cover with plastic wrap and place in the fridge for 30 minutes to rest. (Don't skip this step, ok?) Divide the dough into two parts. In a refractory, start the assembly using small portions of the dough, spreading it with your fingertips all over the bottom and side. (I didn't grease the shape because I already used butter in the dough). Add all the stuffing. Open the rest of the dough With the help of a roll. (Place it between the cling film to make it easier, as the dough is brittle) cover the entire refractory, brush an egg yolk on top and bake at 180° for 1 hour. As stuffing I used 1/2 kg of shredded chicken breast well seasoned and finished with sour cream. (It doesn't get broth, but creamy)
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