Brazilian recipe
Creamy Chicken Pie (Torta cremosa de frango)
This creamy chicken pie is a classic Brazilian favorite, combining an easy-to-work crust with a succulent and flavor-packed filling.
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Ingredients
2 cups all-purpose flour
1 egg
100g margarine
1 teaspoon baking powder
1/2 teaspoon salt
250g cooked and shredded chicken breast
1 onion, finely chopped
1/2 cup tomato sauce
1/2 cup chopped fresh parsley and spring onions (cheiro-verde)
5 eggs
1 small carton (200g) table cream (creme de leite)
100g queijo prato cheese, diced
Salt to taste
Black pepper to taste
1 pinch baking powder
1 egg
100g margarine
1 teaspoon baking powder
1/2 teaspoon salt
250g cooked and shredded chicken breast
1 onion, finely chopped
1/2 cup tomato sauce
1/2 cup chopped fresh parsley and spring onions (cheiro-verde)
5 eggs
1 small carton (200g) table cream (creme de leite)
100g queijo prato cheese, diced
Salt to taste
Black pepper to taste
1 pinch baking powder
Where to find ingredients
You can find all-purpose flour, eggs, and basic produce at local Tanzanian markets (masoko) or supermarkets. For authentic Brazilian ingredients, look for 'queijo prato' equivalents like mild semi-hard cow's milk cheeses at specialized deli counters. If you cannot find 'creme de leite', heavy cream is a suitable substitute, and 'cheiro-verde' can be replaced by a fresh mix of coriander and parsley.
Preparation method
- Combine the flour, egg, margarine, the first teaspoon of baking powder, and the salt in a mixing bowl.
- Knead the dough with your hands until it reaches a smooth and uniform consistency.
- Grease a pie dish and press the dough evenly across the bottom and up the sides.
- Prepare the filling by sautéing the onion, tomato sauce, and cheiro-verde.
- Add the shredded chicken to the pan and mix thoroughly until well combined.
- Spread the chicken filling evenly over the raw dough base.
- Distribute the cubes of queijo prato over the chicken layer.
- Whisk the egg whites into stiff peaks and gently fold in the yolks.
- Incorporate the table cream, salt, black pepper, and the pinch of baking powder into the egg mixture.
- Pour the creamy egg mixture over the chicken filling.
- Bake in a preheated medium-temperature oven for approximately 40 minutes, or until the top is golden brown.
Observations
An excellent choice for a quick lunch or dinner, this pie is widely loved for its tender texture and well-seasoned, comforting filling.
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