Mass
2 and ½ cups wheat flour (315g)
2/3 cup milk (165ml)
4 tablespoons of Soya Canola Oil (60 ml)
1 egg
Filling
3 tablespoons of Soya Canola Oil (45ml)
400 g cooked chicken shredded into large pieces
3 tablespoons tomato extract (45ml)
1 large chopped onion (150g)
2 chopped garlic cloves (10g)
1 Tuscan sausage, crumbled
1 large diced green bell pepper (100g)
1 can of peeled tomatoes (400g)
¼ cup pitted green olives (40g)
1 chopped seedless Italian tomato (100g)
2 hard-boiled eggs
1 cup chopped canned hearts of palm (150g)
1 bunch of chopped green smell
Salt to taste
Pepper to taste
In a bowl mix all the dough ingredients and knead quickly until smooth. Cover with plastic wrap and leave to rest.
Heat a large pan and add the oil. Brown the shredded chicken.
Add the tomato paste and when it dries, add the onion and garlic. Sauté well.
Add the sausage, peppers and can of peeled tomatoes. Cook until the tomatoes have completely broken down.
Turn off the heat and add the rest of the filling ingredients. Season with salt and black pepper.
Fold 2/3 of the rested dough into a 5 cm high, 20 cm diameter round mold with a removable bottom, covering the bottom and sides.
Add the filling and cover with the rest of the dough, folding the sides in on themselves to close the edge.
Sprinkle with beaten egg and bake in a preheated oven at 180°C for 20 minutes. Serve warm.
Tip: To obtain shredded cooked chicken, you can cook 1 boneless breast and 2 thighs and drumsticks in a pan with 1 onion, 1 carrot and stalks of green smell. Reserve the broth for use in other preparations.
Cook the chicken in a saucepan with 1 onion, 1 carrot and green smell stalks.
Variation: To make the traditional Goiás version, add pequi and use guariroba instead of pupunha hearts of palm.
