Chicken Pie
In a pan, sauté the onion until translucent, add the garlic and sauté until browned, add the chicken previously cooked and mix, add the tomato, the bell pepper and the tomato sauce and mix it all together very well. Add salt, saffron and parsley to taste. Add the creamy cheese spread and let it cool.<strong>Pastry</strong>In a bowl, put the wheat flour and the salt, add the butter and mix it all together with your hands until a crumble mixture is formed. Add the yolks, mix and gradually add the water until a pastry dough is formed.Put the dough in a plastic bag and let it chill in the fridge for 15 minutes.With a rolling pin, stretch half of this dough into a circle shape, transfer it to a cake pan, spread and shape it over the bottom and edges of the pan, by pressing down on it.Pour the filling (once it has cooled down) into this crust and spread the creamy cheese all over it.Stretch the other half of dough and place it on top of the creamy cheese, closing the pie. Use your fingers to seal it well.With a knife, make an “x” at the center of the pie to prevent it from puffing up while baking.Brush the top of the pie with egg yolk.Bake in a preheated oven at 180°C (356°F) for 45 to 60 minutes or until the top is nicely golden.
Ingredientes
- 2 Tablespoons of Olive Oil or Oil
- ½ Chopped Onion
- 2 Garlic Cloves
- 700g of Cooked and Shredded Chicken
- 1 Seedless Tomato
- 100ml of Tomato Sauce
- Bell Pepper to Taste
- Salt to Taste
- Saffron to Taste
- 1 Tablespoon of Creamy Cheese Spread
- Parsley to Taste
Pastry
- 3 Cups of Wheat Flour
- 5 Tablespoons of Butter
- Salt to Taste
- 2 Egg Yolks
- 100ml of Water
Assembly
- 200g of Creamy Cheese Spread
Modo de Fazer
In a pan, sauté the onion until translucent, add the garlic and sauté until browned, add the chicken previously cooked and mix, add the tomato, the bell pepper and the tomato sauce and mix it all together very well. Add salt, saffron and parsley to taste. Add the creamy cheese spread and let it cool.
Pastry
In a bowl, put the wheat flour and the salt, add the butter and mix it all together with your hands until a crumble mixture is formed. Add the yolks, mix and gradually add the water until a pastry dough is formed.
Put the dough in a plastic bag and let it chill in the fridge for 15 minutes.
With a rolling pin, stretch half of this dough into a circle shape, transfer it to a cake pan, spread and shape it over the bottom and edges of the pan, by pressing down on it.
Pour the filling (once it has cooled down) into this crust and spread the creamy cheese all over it.
Stretch the other half of dough and place it on top of the creamy cheese, closing the pie. Use your fingers to seal it well.
With a knife, make an “x” at the center of the pie to prevent it from puffing up while baking.
Brush the top of the pie with egg yolk.
Bake in a preheated oven at 180°C (356°F) for 45 to 60 minutes or until the top is nicely golden.
