Brazil

Butter

Rice flour

Corn starch

3 to 4 water if you need

Pinch salt

Chicken pie

Amassar tudo com a mão até formar uma massa lisa, envolver no plástico filme e levar para geladeira por uns 20 minutinhos, enquanto isso faz o recheio.
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Knead everything by hand until it forms a smooth dough, wrap it in plastic wrap and take it to the fridge for about 20 minutes, while you make the stuffing.
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O recheio refoguei frango cozido e desfiado com alho, cebola, azeite, páprica defumada, chimichurri, alho poró e polpa de tomate. Depois misturei 1/2 caixinha de creme de leite, 1 potinho de creme de ricota e azeitonas picadas, fica uma delícia se acrescentar palmito tbm.

The stuffing was cooked and shredded chicken with garlic, onion, olive oil, smoked paprika, chimichurri, leek and tomato pulp. Then I mixed 1/2 box of cream, 1 pot of ricotta cream and chopped olives, it is delicious if you add palm hearts too.

Retirei a massa da geladeira, forrei uma forma de fundo removível; não precisa untar, fiz uns furinhos com o garfo e levei a massa para assar em forno pré aquecido à 210 graus por uns 20 a 30 minutinhos.
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I took the dough out of the fridge, lined a removable bottom tin; no need to grease, I made a few holes with the fork and took the dough to bake in a preheated oven at 210 degrees for about 20 to 30 minutes.
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Coloquei o recheio, colheradas de requeijão, parmesão e levei ao forno mais uns 20 minutos.
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I put the stuffing, spoonfuls of cottage cheese, parmesan and put it in the oven for another 20 minutes.
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Chicken pie

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