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- Ingredients
- Recipe
- Chicken1 kg
- Wheat flour1 kg
- Margarine Qualy500 g
- Tomato sauce2 unit(s)
- Cottage cheese1 unit(s)
- Egg Yolks4 unit(s)
- Sour cream1 unit(s)
- In a pan put your chicken to cook, after cooked shred it.
- After shredded, take it to the fire, sauté and season to taste, put the tomato sauces, milk cream and cottage cheese, mix and leave it very creamy.
- In a pot, place the flour, margarine and two egg yolks, mix very well, until it forms a buttery dough, which is firm and at the same time creates cracks when pressed.
- In a shape or refractory place the dough on the bottom and on the edge, modeling with your fingers and hands, then take it to pre-bake that part of the dough for 20 min at 200 degrees.
- After the pre-baked dough comes out of the oven, place the stuffing that was reserved, and with the rest of the dough cover the pie, then take 2 more yolks and brush on top of the pie.
- Bake for approximately 50 minutes at 200 degrees, until the top is golden brown.
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