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Chicken pie (20x20 cm shape)

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Chicken pie (20x20 cm shape)

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Tempo de preparo

1 hour(s)


6 servings


  • Wheat flour | 300 g
  • Butter | 180 g
  • Gem | 1 unit(s)
  • Beaten egg for brushing | 1 unit(s)
  • Shredded Chicken | 250 g
  • Palm Heart (glass) | 1 unit(s)
  • Can corn | 1/2 unit(s)
  • Wheat flour for the filling | 1 tablespoon
  • Milk | 1 cup
  • Catupiry or cream cheese | 200 g
  • Green Smell |  to taste
  • Tomato Extract | 1 tablespoon
  • Salt |  to taste
  • Black pepper |  to taste
  • Chopped Onion | 1/2 unit(s)


  1. We start with the stuffing: in a pan, sauté the chopped onion. Add the chicken, hearts of palm and corn, saute.
  2. add the tomato paste, mix well and then add the flour. saute
  3. add the milk and let it build up and become creamy
  4. Season with salt and pepper. Taste and adjust the seasoning. Finish with green smell.
  5. put the stuffing in the fridge, it must be cold before putting it in the dough; otherwise the mass withers.
  6. for the dough: in a bowl add the flour and the cubed cold butter. Knead the cubes of butter with your fingertips until everything turns into a wet crumb. Add the salt.
  7. add the yolk and start to form a dough with your hands. If needed, add a little water. It's a very crumbly dough, not so easy to work with, but it's ok anyway!
  8. line the bottom of the mold with half the dough. Fill with stuffing.
  9. microwave the cream cheese just to make it easier to spread, spread it over the filling.
  10. open the rest of the dough with the roll with the help of cling film on top and bottom. Put the dough on top.
  11. brush well with a beaten egg and bake at 180 degrees for approximately 50 minutes or until golden brown.

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