The recipe for making a Brazilian pie.
Summary
| Cook Time | 2 hour |
| Total Time | 2 hour |
| Course | Dessert |
| Servings (Default: 6) |
Ingredients
Ingredients- Flour – 1.5 Cups
- Milk – 125 Milliliters
- Vegetable oil – 5 Art. spoons
- Egg – 1 Piece
- Baking powder – 1.5 Teaspoons
- Chicken fillet – 1 Piece
- Onion – 1 Piece
- Garlic – 2 Cloves
- Tomatoes – 400 Grams
- Pitted olives – 200 Grams
- Canned Corn – 125 Grams
- Canned Peas – 125 Grams
- Parsley sprigs – 6 pieces
- Salt. pepper – 1 Piece (to taste)
Print Recipe
Pin Recipe Instructions
- Sift flour, a pinch of salt and baking powder into a large container. Beat milk and eggs in a separate container and 4 tablespoon. l. vegetable oil. Gradually pour the mixture into the flour. Knead to a homogeneous dough, cover and leave at room temperature while the filling is preparing.
- Prepare the filling. In a saucepan, bring salted water to a boil, add chicken fillet and cook for 20 minutes. Transfer to a plate, cool, then cut into small pieces. Keep the broth.
- Wash and chop the parsley. Put peas, corn and parsley in a saucepan. Season to taste with salt and pepper. Warm up for 2-3 minutes. and cool.
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Peel the garlic and onion, finely chop. Make a cross-shaped incision on the tomatoes, dip them in boiling water for half a minute, then rinse with cold water and remove the skin. Cut the pulp into pieces. Grind olives. Heat the remaining oil in a saucepan and fry the onion and garlic until golden brown. Add olives and tomatoes, pour in 2 tablespoon. broth, simmer for 15 minutes. Add chopped chicken and corn with peas and stir.
- Roll out 2/3 of the dough into a large rectangle on a floured table. Spread over a greased rectangular shape. Put inside
- Heat the oven to 190 ° C. Roll out the remaining dough and cover the pie with it. Gently pinch the edges. Bake the cake for 35 minutes.
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