Brazilian Chicken Pot Pie with Corn and Cheese
Ingredients
Crust
- 300g all-purpose flour
- 170g butter (or margarine)
- 1 egg
- a pinch of salt
- 1 egg yolk (for brushing)
Filling
- 1 cooked and shredded chicken breast
- corn
- 1/2 onion, chopped
- annatto
- garlic
- 2 tablespoons tomato sauce
- creamy cheese
Preparation
Start by preparing the filling as it must be cold when assembling the pie
Season the chicken well and cook under pressure for 15 minutes
Remove the broth, shred the chicken, then add onion, annatto, tomato sauce, and corn
Reserve the filling to cool
Place the flour in a bowl and make a well in the center
Add the margarine and egg to the well
Mix from the center outwards until the mixture becomes crumbly, then continue mixing until it forms a smooth dough
Press part of the dough into a springform pan
Prick the bottom of the crust with a fork
Spread the cooled chicken filling over the crust
Top with creamy cheese
Roll out the remaining dough and place it over the filling to cover the pie
Trim and crimp the edges, and use the scraps to create a decorative design on top
Brush the top with egg yolk
Place the springform pan inside a larger pan to prevent burning
Bake in a medium oven for 30-40 minutes, or until golden brown
Tips
For those without a scale, use approximately 2.5 cups of all-purpose flour and 7 tablespoons of margarine
