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Creamy chicken pie
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
8 servings
Paulinha Vello
@apedebambu- Ingredients
- Recipe
- Wheat flour3/5 cup
- Margarine250 g
- Eggs2 unit(s)
- Egg Yolk (for brushing)1 unit(s)
- Cooked and shredded chicken breast1 kg
- Chicken cooking water300 ml
- Pea1/2 can(s)
- Tomato1 unit(s)
- Cottage cheese200 g
- Tomato sauce3/4 cup
- Garlic Cloves2 unit(s)
- Pitted Olives to taste
- Olive oil to taste
- Parsley and chives to taste
- Seasonings to taste
- Mozzarella to taste
- Onion1 unit(s)
- Stuffing: Shred the chicken in a pressure cooker and set aside. In a large pan, sauté the onion, garlic and finally the tomato in olive oil. When it wilts, add the tomato sauce, olives, all the chicken and a little of the chicken cooking water;
- Stir everything, add the pea, a little more of the cooking water, half a can of the curd and stir until creamy;
- Add the chives and parsley to taste, the seasonings and mix well. Turn off the heat and set aside until cool;
- Pasta: In a bowl place the wheat flour, margarine, eggs and a little salt;
- Mix with your fingertips so you don't knead the dough (if necessary, add a little water. The ideal thing is that the dough doesn't have a bind, but 'breaks');
- In a removable shape, place a layer of the dough, the stuffing, more cottage cheese, mozzarella cheese and close with dough;
- Oven time: preheat to 180° and leave for approximately 35 minutes.
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