Brazilian recipe
Creamy Chicken Pie
This creamy chicken pie brings together a tender homemade pastry and a well-seasoned, juicy filling, a comforting Brazilian classic for everyday meals.
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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 chopped onion
1/2 cup tomato sauce
1/2 cup chopped fresh herbs
5 eggs
1 small carton cream
100 g prato cheese, cut into cubes
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 chopped onion
1/2 cup tomato sauce
1/2 cup chopped fresh herbs
5 eggs
1 small carton cream
100 g prato cheese, cut into cubes
Salt to taste
Black pepper to taste
1 pinch baking powder
Where to find ingredients
In Guyana, look for chicken breast, eggs, margarine, tomato sauce and fresh herbs in supermarkets, neighbourhood groceries and market stalls. Wheat flour and baking powder are usually in the baking aisle; prato cheese may be found in the chilled dairy section, with mild semi-soft cheese as a clearly labelled substitute if prato is not available.
Preparation method
- Mix the wheat flour, egg, margarine, the teaspoon of baking powder and the salt in a bowl
- Work the dough with your hands until it is smooth and even
- Grease a baking tin and press in the dough, lining the base and sides
- Prepare the filling by sauteing the onion, tomato sauce and fresh herbs
- Add the shredded chicken to the sauteed mixture and mix well
- Spread the chicken filling over the raw pastry
- 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 the pinch of baking powder to the egg mixture
- Cover the filling with this cream
- Bake in a moderate oven for about 40 minutes, until golden
Observations
A lovely choice for quick family suppers, this pie is soft, savoury and filling without being fussy. The chicken filling is cooked with tomato sauce and fresh herbs, then covered with a light egg-and-cream topping before baking until golden.
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