🇧🇷 Culinária em Casa
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Recipe for a creamy sliceable savory pie, ideal for delis or family consumption, notable for not using milk or eggs in the dough.
Recipe Video
Ingredients
- 300ml de Warm water
- 2tablespoons de Sugar
- 100ml de Soybean oil
- 1tablespoon de Active dry yeast (for bread)
- 1kg de All-purpose flour (unbleached)
- 1/2tablespoon de Salt
- 300g de Shredded chicken breast
- 1tablespoon de Soybean oil
- 4cloves de Garlic
- 1unit de Onion
- 3tablespoons de Tomato paste
- 1teaspoon de Smoked paprika
- Ready seasoning blend (onion, garlic, and parsley) opcional
- enough to cover half the chicken de Water
- 1tablespoon de All-purpose flour
- enough to cover de Sliced mozzarella cheese
- 1unit de Egg yolk opcional
- 1tablespoon de Butter (for brushing)Substitui por: azeite
- 1tablespoon de Fresh parsley/chives mix
Instructions
Mix the warm water with the sugar and add the soybean oil and active dry yeast.
Dica: Use warm water, not hot, so as not to nullify the action of the yeast.
Add the all-purpose flour (approximately 1kg) and mix until a smooth dough forms that doesn't stick to your hands.
Dica: Add the salt only after the yeast is already incorporated into the dough, as salt can kill the yeast.
Add half a tablespoon of salt to the dough and lightly incorporate it, adding a little more flour if necessary to make it easier to handle.
Divide the dough into two unequal portions (one larger than the other) and let it rest.
Dica: The dough should rise slightly after resting.
Prepare the filling: sauté the minced garlic and onion in soybean oil over medium-high heat until the onion becomes translucent.
Dica: Keep the heat high during the initial sautéing of the onion to prevent it from releasing water.
Add the tomato paste, salt, and smoked paprika to the sautéed mixture.
Dica: The paprika can be sweet or hot, according to preference.
Incorporate the shredded chicken and, if desired, the onion, garlic, and parsley seasoning.
Dica: For a creamier filling, avoid adding excessive leafy greens, as not all customers appreciate them.
Add water to cover half the volume of the chicken and dissolve one tablespoon of all-purpose flour in the liquid, stirring vigorously until the filling thickens and becomes creamy.
Dica: Cook for 3 to 5 minutes after thickening to eliminate the taste of raw flour, ensuring the filling creates a 'trench' when stirred.
Grease a baking dish with butter and dust with all-purpose flour to facilitate easy removal later.
Roll out the larger portion of dough to an intermediate thickness (using a rolling pin or bottle) and line the bottom of the greased dish.
Dica: Roll the dough so it is neither too thick nor too thin, as it should serve as a complete meal component.
Poke a few holes in the bottom crust and evenly spread all the creamy chicken filling over it.
Cover the filling with slices of mozzarella, filling all spaces to ensure the stretchy cheese effect.
Roll out the remaining dough and use it to cover the filling, sealing the side edges well with the bottom crust.
Dica: Leftover dough can be used to make rolls or small savory pastries (esfihas).
Brush the surface of the pie with the beaten egg yolk (or, alternatively, with a mixture of butter and fresh herbs mix).
Dica: The egg yolk might cause the pie surface to brown too quickly; butter can be a safer alternative for achieving a golden color.
Prick holes in the top crust (in the center and on the sides) to prevent the pie from forming 'bubbles' or puffing up excessively during baking.
Bake in a preheated oven at 350°F (180°C) for approximately 20 minutes, or until the crust is nicely browned.
Dica: Check for doneness starting at the 15-minute mark.
Upon removing from the oven, brush the surface with the mixture of melted butter and fresh herbs for shine and an enhanced finish.
Dica: This step is optional, but it adds extra color and flavor.
Cut the pie into pizza-slice shapes and serve (the filling will firm up as it cools).
Dica: Serving in slices makes it easier for display in a sales case.
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Dietary Info
Allergens Present
Nutrition Facts
TACO Table - per serving
- Energy6076 kcal304%
- Carbohydrates843 g281%
- Protein255 g339%
- Total Fat178 g323%
- Dietary Fiber33 g134%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
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