It is a delicious baked dish filled with chicken stew. This dish deserves hard work and dedication since it takes time for its preparation of the dough and stew. It is very versatile since it serves as an entree or main course and it will be liked by the whole family, specially the Little ones in the house.
Ingredients
For the dough | |
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½ kg Wheat Flour | |
2 Eggs | |
1 stick of Butter | |
1 cup Milk | |
1 pinch of Salt | |
For the filling | |
3 Chicken Breasts | |
1 Red Bell Pepper | |
1 large Onion | |
1 sprig of Chives | |
½ kg of ripe Tomatoes | |
2 Sweet Peppers | |
½ liters of Chicken Broth | |
3 tablespoon Olive Oil | |
1 teaspoon ground Annatto | |
Pepper | |
Salt |
Utensils
Roller |
Cauldron |
Knife |
Mold |
Brush |
Fork |
Preparation
For the dough
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Place the flour shaped as a volcano on a counter.
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In the center of a volcano, add the butter, 1 egg, salt and knead, alternating with the milk until completely integrated and form a soft dough that comes off the counter and reserve covered with a wet towel.
For the filling
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Place the chicken in a pot with abundant water and boil until it’s cooked.
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Withdraw the chicken and let rest.
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Shred the chicken and reserve.
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Cut the onion, pepper in brunoise and the chives and sweet pepper in julienne.
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In a cauldron, add the olive oil until heat and pour the onion, pepper, sweet pepper, chives and the ground annatto frying to wither.
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Add the shredded chicken and cook for 5 minutes.
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Cut the tomatoes in brunoise and add to the saute along with the chicken broth simmering until it reduces.
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Adjust with salt and pepper and continue cooking for 3 minutes, reserve.
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Take half the dough and stretch with the help of a roller on a counter with flour, until getting a layer of 0,5cm approximately.
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In a previously greased and floured mold, place the stretched dough and expand throughout the mold.
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Place the filling on top of the dough until it is completely covered.
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Take the other half of the dough and stretch with the help of a roller, cover the filling with this layer and cut the excess with the help of a pizza cutter.
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With a brush, paint the surface of the pie with a beaten egg and pierce the pie several times with a fork.
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Bring to oven preheated at 250 degrees Celsius and bake for 45 minutes.