Brazil

Dough: 400 g wheat flour 200 g cold butter 1 whole egg 1 beaten egg yolk for the pasta Salt to taste 6 tablespoons of milk 1 egg yolk for brushing on the dough

Stuffing: 1 kg of boneless chicken breast 1 medium onion, finely chopped 2 cloves of garlic, minced and crushed 1 chopped tomato without skin 1 tablespoon of chopped parsley olive oil 1 can of green corn 1 can of tomato sauce 1 tablespoon ( soup) full of wheat flour 3 chicken stock cubes chopped olives

chicken pie

Recheio:

Cozinhe o peito de frango, desfie e reserve.

Em uma panela, coloque o azeite, frite a cebola e deixe dourar.

Adicione o alho, frite por mais alguns minutos e acrescente o frango desfiado.

Dissolva os cubinhos de caldo de galinha na água quente e junte ao refogado.

Acrescente o trigo e mexa sem parar, vigorosamente, até obter uma consistência cremosa.

Despeje o milho, as azeitonas, o cheiro-verde, o tomate e misture.

Massa:

Em uma tigela, misture o trigo e a manteiga até obter uma farofa.

Acrescente os demais ingredientes e amasse bem até obter uma massa lisa.

Embrulhe em papel filme e leve à geladeira por aproximadamente 30 minutos.

Use metade da massa para forrar a assadeira e a outra para cobrir o recheio.

Pincele o empadão com a gema e leve ao forno médio (180° C), preaquecido, por aproximadamente 40 minutos.

Filling:

Cook the chicken breast, shred and set aside.

In a pan, put the oil, fry the onion and let it brown.

Add the garlic, fry for a few more minutes and add the shredded chicken.

Dissolve the chicken broth cubes in the hot water and add to the sauté.

Add the wheat and stir constantly, vigorously, until you get a creamy consistency.

Pour in the corn, olives, parsley, tomato and mix.

Pasta:

In a bowl, mix the wheat and butter until crumbly.

Add the other ingredients and knead well until you get a smooth dough.

Wrap in cling film and place in the fridge for approximately 30 minutes.

Use half of the dough to line the baking sheet and the other to cover the filling.

Brush the pie with the yolk and take it to the medium oven (180°C), preheated, for approximately 40 minutes.

chicken pie

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