Brazil

Dough: Egg

Butter cold but not hard

Rice flour

Corn starch

Water if needed

Pinch of salt

CHICKEN PIE

Massa: Amassar tudo com a mão até formar uma massa lisa, envolver no plástico filme e levar para geladeira por uns 20 minutinhos, enquanto isso faça o recheio.

Dough: Knead everything by hand until it forms a smooth dough, wrap it in plastic film and take it to the fridge for about 20 minutes, in the meantime make the stuffing.

O recheio é frango refogado, cozido e desfiado com alho, cebola, azeite, páprica defumada, chimichurri, alho poró e polpa de tomate.
Depois misture 1/2 caixinha de creme de leite, 1 potinho de creme de ricota e azeitonas picadas, fica uma delícia se acrescentar palmito também. 

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

Retire a massa da geladeira, forre uma forma de fundo removível; não precisa untar, faça uns furinhos com o garfo e leve a massa para assar em forno pré aquecido à 210 graus por uns 20 a 30 minutinhos.

Remove the dough from the fridge, line a removable bottom form; no need to grease, make a few holes with the fork and take the dough to bake in a preheated oven at 210 degrees for about 20 to 30 minutes.

Coloque o recheio, colheradas de requeijão, parmesão e leve ao forno mais uns 20 minutos.

Put the stuffing, spoonfuls of cottage cheese, parmesan and bake for another 20 minutes.

CHICKEN PIE

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