Brazilian Chicken and Catupiry Pie
Ingredients
Crust
- 500 grams all-purpose flour
- 200 grams butter
- 1 egg yolk
- pinch of salt
Filling
- 3 tablespoons all-purpose flour
- 600 grams chicken breast, cubed
- 1 medium onion, cubed
- 2 garlic cloves, finely chopped
- 2 tomatoes, cubed
- 1 stalk celery
- 1 can corn, drained
- 1 (7-ounce) can heavy cream, drained
- fresh parsley, to taste
- salt and black pepper, to taste
- 1 tablespoon paprika
- 800ml water
Topping
- 250 grams Catupiry cheese
- 250 grams shredded mozzarella
Preparation
Filling
In a pressure cooker, heat a little oil and sautΓ© the onion until soft. Add the garlic and sautΓ©
Add the tomatoes and celery; cook until the tomatoes are almost dissolved
Add the cubed chicken breast and season with salt, black pepper, and paprika. SautΓ©
Add 800ml water, cover the pressure cooker, and cook until it reaches pressure. Reduce heat and cook for 30 minutes
Open the pressure cooker, remove the chicken and shred it. Reserve 3 ladles of the broth
Blend the remaining contents in a blender
Return everything to a saucepan over low heat. Add the corn and 3 tablespoons of flour, stirring until thickened. Reserve to cool
Crust
In a large bowl, combine the flour, a pinch of salt, and butter. Mix until it becomes a crumble
Make a well in the center and gradually add the reserved cooking broth, kneading until a uniform dough forms that pulls away from the hands
Line a 20x40cm baking dish with the dough, covering the bottom and sides
Bake in a preheated oven at 180Β°C (350Β°F) for 20 minutes
Assembly and baking
Once the crust and filling have cooled, spread the filling over the prebaked crust
Cover with shredded mozzarella and decorate with Catupiry cheese
Bake in a preheated oven at 180Β°C (350Β°F) for 35 minutes, switching to grill/broil for the last 5 minutes for a golden top
