Share
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)
Did you like this recipe?
You may also like
Penne pasta with pesto
By
Rice ball stuffed with ground beef
plain couscous
By