Creamy Chicken Pie
Into a saucepan, add the onion and sauté until translucent, add the garlic and sauté until golden. Add the chopped tomato, the paprika and sauté for another minute.Add the tomato sauce and the oregano, mix well, add the chicken (shredded and 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 parsley and chives, mix and set aside.In a bowl, place the wheat flour, the mayonnaise and the baking powder, mix very well - keep gradually adding the mayonnaise until a smooth and uniform dough is formed.When you can no longer mix with the spatula, use your hands to get to the right consistency.Knead the dough for 2 minutes.Cut the dough in half and set one of the halves aside.Stretch one of the dough halves with a rolling pin and transfer it to a baking dish, to make the bottom and the sides of our pie.Remove the excess dough from the sides, add the filling and spread evenly.Stretch the other half of dough with a rolling pin and cover the filling with it, also removing the excess dough from the sides.Brush an egg yolk over the dough.Bake in a preheated oven at 200°C (356°F) for 40 to 50 minutes.Serve.
Ingredientes
- 500g of Wheat Flour
- 400g of Mayonnaise
- 1 Teaspoon of Baking Powder
- 1 Egg Yolk
Filling
- 600g of Cooked and Shredded Chicken
- 2 Tablespoons of Olive Oil or Oil
- ½ Medium Onion, Chopped
- 2 Garlic Cloves, Crushed
- 1 Medium Tomato, Chopped
- 2 Teaspoons 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
Modo de Fazer
Into a saucepan, add the onion and sauté until translucent, add the garlic and sauté until golden. Add the chopped tomato, the paprika and sauté for another minute.
Add the tomato sauce and the oregano, mix well, add the chicken (shredded and 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 parsley and chives, mix and set aside.
In a bowl, place the wheat flour, the mayonnaise and the baking powder, mix very well - keep gradually adding the mayonnaise until a smooth and uniform dough is formed.
When you can no longer mix with the spatula, use your hands to get to the right consistency.
Knead the dough for 2 minutes.
Cut the dough in half and set one of the halves aside.
Stretch one of the dough halves with a rolling pin and transfer it to a baking dish, to make the bottom and the sides of our pie.
Remove the excess dough from the sides, add the filling and spread evenly.
Stretch the other half of dough with a rolling pin and cover the filling with it, also removing the excess dough from the sides.
Brush an egg yolk over the dough.
Bake in a preheated oven at 200°C (356°F) for 40 to 50 minutes.
Serve.
