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Tempo de preparo

2 hour(s)


12 servings

Carolina Eloi

  • Ingredients
  • Recipe
  • Wheat flour450 g
  • Butter250 g
  • Egg Yolk2 unit(s)
  • Salt1 coffee spoon
  • Chemical Yeast1 coffee spoon
  • Cooked and shredded chicken500 g
  • Salt and spices to taste
  • Tomato sauce100 ml
  • Sour cream1 unit(s)
  1. Put the flour in a container, then add the butter just removed from the fridge, it must not be at room temperature so it won't be soft
  2. Add the yolks, salt and start mixing with well sanitized hands
  3. Now add the yeast and finish the mixture still with your hands, breaking up the pieces of butter until the dough is uniform and homogeneous.
  4. Put the dough in plastic film and book it in the fridge while you make the stuffing, let the oven preheat to 180°c
  5. For the filling, there are several possibilities, the one I will detail below is the filling of the chicken pies above
  6. Use the already cooked and shredded chicken, seasoned with salt and seasonings of your choice, add the tomato sauce and sour cream, cook until the sauce is creamy, but not too liquid, set aside to cool
  7. Remove the dough from the fridge, if you have your own mold for pies or cupcakes, divide the dough in equal portions, remembering that it needs to form the base of the pie, but also the lid on top
  8. To make the base of the pie, put the dough in the shape and model with your hands, reserve the dough for the lid, fill and model the lid without pressing too much in the middle so the stuffing doesn't leak
  9. If you don't have the molds for the pies, you can make a pie with the same process, but in a traditional roasting pan, bake until golden.
  10. PS: brush the lid of the dough with an egg yolk so that the lid is golden when baking. Different from mine that turned white, because I used the last yolks in the dough lol

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