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chicken pie
🇧🇷Brazil
•View in original language
(Português)
55 min(s)
10 servings
Vitoria Alves
@vitoriaalves2391- Ingredients
- Recipe
- Dough: wheat flour300 g
- Cold Butter180 g
- ice water45 ml
- Salt to taste
- Whole egg1 unit(s)
- Stuffing: Cooked and shredded chicken breast800 g
- Butter1 teaspoon
- onion1 unit(s)
- Garlic3 unit(s)
- Tomato Extract90 g
- Salt to taste
- chicken sachet1 cup
- Egg for Brushing1 unit(s)
- cling film1 unit(s)
- Stuffing: In a pan, let the butter melt, add onion. Let it brown and add the garlic.
- Add the cooked and shredded chicken And mix it well to get all the aroma and seasoning of the onion and garlic
- Then add the tomato paste, mix well. After everything is mixed Add salt to taste and the chicken sachet Add a little water and leave the stuffing not too wet. After ready book
- Dough: In a bowl Add the wheat flour, salt and butter. Mix everything with your fingertips. Important not to press the dough, just mix it with your fingertips.
- When you see that your farofa is a little wet Take the egg with a light beat and add it to the mixture, mixing gently with your hand.
- Now the water to the water and little by little just to give the dough the point, you have to put it little by little because maybe you don't need to use all the water When you see that your dough is already loose from your hands it's ready.
- if the weather is very hot and it is important to refrigerate this dough in a plastic film or in a bag I put the dough and let it rest for 20 to 30 minutes in the fridge.
- After refrigerated With the help of a paper film open it on a table in a flat place with half of the dough you will open it with the help of a rolling pin or a glass bottle, it is important to sprinkle a little wheat flour to q the dough does not stick to your rolling pin Leave the dough wide open to the thickness of a finger. Now this open dough you put it in a container of your choice I used the board Put the dough adjust it according to its shape then put your stuffing and Repeat the same process for the other part that was left of your dough to close the empadão Ready now you will brush and send it to the oven.
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