World cuisines // Brazilian

Brazilian chicken pie

  • flour - 1.5 cups milk
  • - 125 milliliters
  • vegetable oil - 5 Art.spoons
  • egg - 1 Each
  • baking powder - 1.5 teaspoon
  • chicken - 1 Each
  • onion - 1 Each
  • Garlic - 2 cloves
  • tomatoes - 400 grams
  • pitted black olives - 200 grams
  • canned corn - 125 grams
  • canned peas - 125 grams
  • sprigs of parsley - 6 pieces
  • salt.pepper - 1 Thing (to taste)

Sift the flour, a pinch of salt and baking powder into a large container.Beat in a separate container with eggs and milk 4 tbsp.l.vegetable oil.Gradually pour the mixture into the flour.Knead the dough uniform, cover and leave at room temperature while preparing filling.Prepare the filling.In a saucepan, bring to boil salted water, put the chicken and cook for 20 minutes.Transfer to a plate to cool, then cut into small pieces.Bouillon save.Wash and chop the parsley.Put into soteinik peas, corn and parsley.Season to taste with salt and pepper.Warm up for 2-3 minutes.and cool.garlic and onion peel and finely chop.Make a cross i

ncision in the tomatoes, let them drop to the floor a minute in boiling water, then rinse with cold water and remove the skin.The flesh cut into pieces.Chop olives.In a skillet heat the remaining oil and fry the onion and garlic until golden brown.Add the olives and tomatoes, pour 2 tablespoonsbroth, simmer for 15 minutes.Add chopped chicken and corn and peas, stir.On floured table to roll out 2/3 of the dough into a large rectangle.Prostelit they greased rectangular shape.Place the inside Preheat oven to 190 ° C.Roll out the remaining dough and cover with them a cake.Pinch edges neatly.Bake the cake for 35 minutes.

Servings: 6

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