Brazilian Chicken and Corn Pot Pie
Ingredients
Dough
- 250 grams rice flour
- 100 grams unsalted butter
- 55 ml cold water
- Generous pinch of salt
Filling
- 1 cooked and shredded chicken breast
- 400 ml sugar-free tomato sauce
- 1 large onion
- 2 garlic cloves
- 200 grams light requeijΓ£o (Brazilian cheese spread)
- Chopped parsley to taste
- Pinch of salt
- 1 can corn
Preparation
Dough
Mix all dough ingredients by hand until a uniform dough forms that does not stick to hands, then chill in the refrigerator
Filling
Finely chop garlic and onion and sautΓ© over low heat until golden
Add tomato sauce and requeijΓ£o, mixing well
Add shredded chicken and a pinch of salt, stirring until well incorporated
Add parsley, salt, and corn, mixing thoroughly, then let cool
Assembly and baking
Divide the dough into two portions
Sprinkle rice flour on a work surface and roll out half of the dough
Place the rolled dough into a removable-bottom pie pan, pressing firmly into the bottom and sides
Add the cooled filling
Roll out the remaining dough and use to cover the pie
Brush the top with egg yolk
Bake in a preheated oven at 180 degrees Celsius for approximately 50 minutes
