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Chicken pie (20x20 cm shape)
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
6 servings
Nicole Girardi
@niemcasa- Ingredients
- Recipe
- Wheat flour300 g
- Butter180 g
- Gem1 unit(s)
- Beaten egg for brushing1 unit(s)
- Shredded Chicken250 g
- Palm Heart (glass)1 unit(s)
- Can corn1/2 unit(s)
- Wheat flour for the filling1 tablespoon
- Milk1 cup
- Catupiry or cream cheese200 g
- Green Smell to taste
- Tomato Extract1 tablespoon
- Salt to taste
- Black pepper to taste
- Chopped Onion1/2 unit(s)
- We start with the stuffing: in a pan, sauté the chopped onion. Add the chicken, hearts of palm and corn, saute.
- add the tomato paste, mix well and then add the flour. saute
- add the milk and let it build up and become creamy
- Season with salt and pepper. Taste and adjust the seasoning. Finish with green smell.
- put the stuffing in the fridge, it must be cold before putting it in the dough; otherwise the mass withers.
- 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.
- 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!
- line the bottom of the mold with half the dough. Fill with stuffing.
- microwave the cream cheese just to make it easier to spread, spread it over the filling.
- open the rest of the dough with the roll with the help of cling film on top and bottom. Put the dough on top.
- brush well with a beaten egg and bake at 180 degrees for approximately 50 minutes or until golden brown.
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