Chicken Puff Pie
Into a saucepan, place the onion and sauté until translucent, add the garlic and sauté until golden. Add the chopped tomato, the paprika and let it sauté for another minute.Add the tomato sauce and the oregano, mix well, add the shredded chicken cooked just in water and mix well again.Add the salt, the table cream and the tomato paste to taste. Mix well for 2 minutes.Turn off the heat, add the chives and parsley, mix and set aside.Fully cover a glass baking dish with a piece of puff pastry, including the bottom and the sides.Add the filling, spread evenly, add the creamy cheese spread and evenly spread again. Cut another piece of puff pastry to the exact size of your baking dish, fully covering the top.Press down on the pastry with your fingers to seal it well.With a knife, cut an “X” at the center of the pastry, to remove all the air bubbles.Spread 1 egg yolk over the pastry and bake in a preheated oven at 200°C (392°F) for 45 minutes.Serve.
Ingredientes
- 1kg of Cooked and Shredded Chicken
- 2 Tablespoons of Olive Oil or Oil
- ½ Medium Onion, Chopped
- 2 Garlic Cloves, Crushed
- 1 Medium Tomato, Chopped
- 1 Very Full Teaspoon of Paprika
- 1 Sachet of Tomato Sauce (340g)
- 1 Teaspoon of Oregano or to Taste
- 1 Pack of Table Cream (200g)
- 1 Tablespoon of Tomato Paste (Optional)
- Parsley and Chives to Taste
- 1kg of Frozen Puff Pastry
- 1 Pot of Creamy Cheese Spread (170g)
Modo de Fazer
Into a saucepan, place the onion and sauté until translucent, add the garlic and sauté until golden. Add the chopped tomato, the paprika and let it sauté for another minute.
Add the tomato sauce and the oregano, mix well, add the shredded chicken cooked just in water and mix well again.
Add the salt, the table cream and the tomato paste to taste. Mix well for 2 minutes.
Turn off the heat, add the chives and parsley, mix and set aside.
Fully cover a glass baking dish with a piece of puff pastry, including the bottom and the sides.
Add the filling, spread evenly, add the creamy cheese spread and evenly spread again. Cut another piece of puff pastry to the exact size of your baking dish, fully covering the top.
Press down on the pastry with your fingers to seal it well.
With a knife, cut an “X” at the center of the pastry, to remove all the air bubbles.
Spread 1 egg yolk over the pastry and bake in a preheated oven at 200°C (392°F) for 45 minutes.
Serve.
