Chicken pie recipe, submitted by Iran Carlos Stalliviere Correa
1. Dough: In a deep bowl, place the wheat flour and yeast, mix.
Ingredients · Servings 6
- Mass
- 2 cups of wheat flour
- 1 tablespoon of baking powder
- 120 g of margarine or butter
- 1 teaspoon of salt
- 1 tablespoon of cachaça
- ice water
- Filling
- 4 cooked and shredded chicken thighs
- 2 medium chopped onions
- 2 tomatoes
- 2 cloves of garlic
- 3 tablespoons of oil
- 1 cup of dry white wine
- 1 tablespoon of wheat flour
- 3 tablespoons of green onions
- 2 tablespoons of parsley
- 1 teaspoon of cumin
- Salt and pepper to taste
Method · 1 h 30 min
- In a deep bowl, place the wheat flour and yeast, mix.
- Add the butter, which should be at room temperature and cut into small pieces.
- Add the salt and cachaça and mix everything together, allowing the butter to incorporate into the flour.
- Gradually add the ice water until the dough reaches the right consistency.
- It should be homogeneous and smooth.
- Do not knead the dough, just mix everything very well.
- Reserve.
- In a deep pan, heat the oil and sauté the chopped onion and garlic until golden brown.
- Add the shredded chicken and let it fry a little.
- Add the peeled and chopped tomatoes and season with salt and pepper to taste.
- Mix everything very well and let it simmer for a few minutes until the tomato softens.
- Dissolve the wheat flour in the white wine and add it to the sautéed mixture.
- Stir well and let it cook until the sauce thickens.
- When you turn off the heat, add the chopped scallions and parsley and mix everything very well.
- Reserve.
- Roll out 2/3 of the dough with a rolling pin and line a baking dish with it.
- Spread the filling and sprinkle with grated Parmesan cheese.
- Roll out the remaining dough and cover the baking dish, pressing the edges firmly so that the filling is well sealed.
- Brush the dough with a raw egg yolk and use the leftover dough scraps to decorate the pie by making little flowers.
- Bake in a moderate oven for about 35 minutes, or until golden brown.
- Serve immediately with a good salad.
- 2. Add the butter, which should be at room temperature and cut into small pieces.
- 3. Add the salt and cachaça and mix everything together, allowing the butter to incorporate into the flour.
- 4. Gradually add the ice water until the dough reaches the right consistency.
- 5. It must be homogeneous and smooth.
- 6. Do not knead the dough, just mix everything very well.
- 8. Filling: In a deep pan, heat the oil and sauté the chopped onion and garlic until golden brown.
- 9. Add the shredded chicken and let it fry a little.
- 10. Add the peeled and chopped tomatoes and season with salt and pepper to taste.
- 11. Mix everything very well and let it simmer for a few minutes until the tomato softens.
- 12. Dissolve the wheat flour in the white wine and add it to the sautéed mixture.
- 13 Stir well and let it cook until the sauce thickens.
- 14. When you turn off the heat, add the chopped scallions and parsley and mix everything very well.
- 16. Assembly: Roll out 2/3 of the dough and line a baking dish with it.
- 17 Spread the filling and sprinkle with grated Parmesan cheese.
- 18. Roll out the remaining dough and cover the baking dish, pressing the edges firmly so that the filling is well sealed.
- 19. Brush the dough with a raw egg yolk and use the leftover dough scraps to decorate the pie by making small flowers.
- 20. Bake in a moderate oven for about 35 minutes or until golden brown.
- 21. Serve immediately with a good salad.
