Mass
1/2 xícara (chá) de Óleo de Soja Soya
1 ovo
4 xícaras (chá) de farinha de trigo
1 1/2 colher (sopa) de sal
Recheio
400 g de frango cozido temperado e desfiado
1 xícara (chá) do caldo de cozimento do frango
1 dente de alho picado
1 1/2 cebola pequena picada
2 tomates pequenos picados
1 colher (sopa) de extrato de tomate
5 colheres (sopa) de cheiro-verde lavado e picado
1 copo de requeijão light
1 1/2 xícara (chá) de leite
Azeitonas verdes picadas a gosto
Gema de ovo para pincelar
1 lata de milho-verde em conserva
Dough: mix the Soya Soya Oil, milk, egg, wheat flour and salt until you get a smooth dough. Line a false-bottom mold with the dough, pierce it with the tip of a knife and bake in a heated oven at 220 °C for 10 minutes. Remove from the oven and set aside.
Filling: Heat the Soya Soya Oil, add the garlic and onion and brown them. Add the tomatoes, the reserved chicken stock, the tomato extract, the shredded chicken, mix and cook for 3 to 5 minutes or until the stock has reduced. Add the olives, the green peppercorns, the curd cheese, cook for another 3 minutes and set aside. Separately, blend the corn and milk in a blender. Sauté the onion in the Soya Soya Oil, add the blended corn, salt and cook until smooth. Leave to cool.
Assembly: place the chicken filling on the pastry, cover with the corn cream and decorate with the remaining pastry. Return the pie to the oven and bake for another 40 minutes.
