Brazilian recipe
Creamy chicken pie (Torta cremosa de frango)
This creamy chicken pie is a Brazilian classic, pairing a practical pastry base with a juicy, well-seasoned filling.
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Ingredients
2 cups wheat flour
1 egg
100 g margarine
1 teaspoon baking powder
1/2 teaspoon salt
250 g cooked and shredded chicken breast
1 onion, chopped
1/2 cup tomato sauce
1/2 cup chopped parsley and spring onion
5 eggs
1 small carton cream
100 g prato-style cheese, diced
Salt to taste
Black pepper to taste
1 pinch baking powder
1 egg
100 g margarine
1 teaspoon baking powder
1/2 teaspoon salt
250 g cooked and shredded chicken breast
1 onion, chopped
1/2 cup tomato sauce
1/2 cup chopped parsley and spring onion
5 eggs
1 small carton cream
100 g prato-style cheese, diced
Salt to taste
Black pepper to taste
1 pinch baking powder
Where to find ingredients
Flour, eggs, margarine, baking powder, chicken breast, onion, tomato sauce, cream, salt and pepper can be found in supermarkets and general food shops. Prato-style cheese may be found in speciality or Brazilian food shops; use a mild melting cheese as a substitute, keeping prato-style cheese as ideal.
Preparation method
- Mix the wheat flour, egg, margarine, teaspoon of baking powder and salt in a bowl
- Work the dough with your hands until smooth and even
- Grease a tin and spread the dough over the base and sides
- Prepare the filling by sautéing the onion, tomato sauce and chopped herbs
- Add the shredded chicken to the sauté and mix well
- Spread the chicken filling over the raw dough
- Scatter the cheese cubes over the chicken
- Beat the egg whites until stiff and fold in the yolks
- Add the cream, salt, black pepper and pinch of baking powder to the egg mixture
- Cover the filling with this cream
- Bake in a medium oven for about 40 minutes until golden
Observations
A perfect option for quick meals, this pie is loved for its soft texture and well-seasoned filling.
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