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🇧🇷Brazil
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(Português)
40 min(s)
10 servings
Priscilla Rodrigues
@kasa.da.pri- Ingredients
- Recipe
- Pastel Dough10 unit(s)
- Shredded Chicken300 g
- Ham100 g
- Mozzarella cheese100 g
- Tomato2 unit(s)
- Cottage cheese03 tablespoon
- Oregano to taste
- Pitted Olives20 unit(s)
- Take the 300g of shredded chicken and chop it into mincemeat and put it in the pressure cooker, without water and without seasoning. When you get the pressure dial 08 min. Turn off the heat, let the total air out, and when you're done, shake the pan to shred the chicken. Use seasoning to taste. Here I seasoned with garlic and salt, a little pepper, and added olives and 01 chopped tomato. Turn the heat back on and let the tomato fall apart and the seasoning to set. Also add onion if you prefer. When it has a reddish and drier touch, turn off the fire.
- Grease the empadinda molds with mold release agent or milk butter. Take the 10 units of pastel dough, I used the round ones. Put it in the forminhas making a shape of bundles, Add a little bit of cottage cheese at the bottom of the pastel dough.
- Make mincemeat of the mozzarella, ham and tomato already washed, tomato without seeds.
- Mix the mincemeat together with the shredded chicken already ready, and gradually add it to the bundles. Done this process in all, and just put it in the oven.
- Preheated oven for 10 min. It takes an average of 15 minutes. Depending on the power of each oven. Easy right. Then just taste! ;)
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