Chicken pastel

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Chicken pastel

Name: Chicken pastel
Prep time: 25 min
Total time: 25 min
Yield: 4 Porções
Ingredients: 400 g Shredded chicken fillet; 2 unit(s) Diced tomatoes; 1 unit(s) Chopped Onion; 1 cup Tomato Passata; 4 tablespoon Green smell; 2 cup Rice; 9 tablespoon Oil; 0 to taste Salt; 10 unit(s) Garlic; 0 to taste Black pepper; 250 g Pinto Beans; 12 unit(s) Pastry dough; 1 unit(s) Beaten egg

🇧🇷Brazil

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(Português)

25 min(s)

4 servings

Eliana Scaramal

@feijaonoprato

Ingredients
Recipe

Shredded chicken fillet400 g
Diced tomatoes2 unit(s)
Chopped Onion1 unit(s)
Tomato Passata1 cup
Green smell4 tablespoon
Rice2 cup
Oil9 tablespoon
Salt0 to taste
Garlic10 unit(s)
Black pepper0 to taste
Pinto Beans250 g
Pastry dough12 unit(s)
Beaten egg1 unit(s)

For the rice - heat 3 tablespoons and sauté 3 cloves of macerated garlic, add the rice and sauté well, season with salt, add water until it covers two fingers above, close the pan and cook until the liquid dries up and the grain is soft .
For the filling of the pastry - heat 3 tablespoons of oil and saute 4 cloves of crushed garlic, add the onion and let it sauté a little more, add the chicken, tomato and passata - season with salt and pepper and let the flavor develop, finish with green smell and let this stuffing cool. Once cold, place portions of the filling in the center of the pastry dough and close with the help of a fork, brush with beaten egg and bake in the airfreyr at 200 degrees until golden.
For the beans - I soaked the beans overnight. Heat 3 tablespoons of oil, saute 3 cloves of macerated garlic, add the beans, season with salt, cover with hot water and cook for 15 minutes - open the pan and let the broth come to a boil.

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Chicken pastel

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