Ingredients
Servings: - 6 +
360 gr Flour wheat
180 gr Butter
350 gr Breast chicken
1 Onion
1 heads Garlic
15 gr Onion green
1 Bay leaf
1 sprig Rosemary Small
30 ml Oil sunflower
90 gr Starch potato
50 gr Paste tomato
100 gr Corn canned
100 gr Peas canned
70 gr Olives black
1 tsp. Paprika
Salt Add to taste
Pepper black ground Add to taste
Description
Complex flavors and aromas in one dish are a distinctive feature of Brazilian cuisine. Many local dishes are based on the culinary traditions of Africans, Portuguese, Indians and French. Each nation added something of its own, something special to the colorful cuisine. As a result, complex compositions with a bright, sophisticated composition appeared. Closed pie Empadao de Frango is a delicate crumbly pastry, and inside there is a rich, hearty filling. An appetizing Empadao de frango pie made of thin shortcrust pastry and spicy filling. The basis of the nutritious filling will be boiled chicken breast, juicy vegetables and beans, aromatic seasonings and spices.
Step by step recipe 
Cooking dough. In a suitable container, combine butter, egg and salt. Mix everything well with a fork.
Add flour and baking powder. Grind the ingredients with your hands into small crumbs. If desired, we trust the blender to do this process.
Pour ¾ of the crumbs into a detachable baking dish. Spread the batter evenly over the bottom and sides of the pan. In several places, we pierce the sand base with a fork. We transfer the form with the dough and the rest of the crumbs to the refrigerator.
We are preparing the stuffing. Pour the chicken breast with water, add salt and bay leaf. Bring the contents of the saucepan to a boil. We remove the foam. Cook meat for 20 minutes.
In a pan with vegetable oil, fry the finely chopped onion and garlic. Bring the vegetables to a light golden color.
Using two forks, we divide the finished chicken breast into fibers.
We shift the pieces of meat into the pan to the onion and garlic. Mix together all the ingredients.
Add peas, corn, tomato paste, salt, chopped rosemary, green onion and black pepper.
Pour starch into the resulting mixture and pour 300 ml of broth. We mix everything well. Remove the pan from the stove.
We spread the filling in the form with the dough. Spread the meat and vegetables in an even layer.
Sprinkle the filling with the remaining crumbs. We send the form to the oven with a temperature of 200˚C. Bake the cake for 40-45 minutes.
Cool the finished dish slightly. We remove the side of the form. Sprinkle the shortcrust pastry Empadao de frango with paprika, divide it into portions and serve.
Enjoy your meal!
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