Por
Master Receita Solta
"The savory chicken pie with requeijão has a buttery, shortcrust-style dough that melts in the mouth, filled with well-seasoned shredded breast and a generous layer of creamy requeijão. Closed with a dough lid and grated cheese gratin, it bakes in 35 minutes until golden."
- The dough made with chilled butter and flour rests for 30 minutes in the refrigerator to prevent shrinkage when rolling out. - The shredded chicken filling sautéed with garlic and onion enters cold in the assembly to preserve the crunchiness of the base. - The cuts in the dough lid allow the steam from the requeijão to escape without puffing up or cracking the pie in the oven.
In a bowl, mix the wheat flour with the butter until a coarse farofa is obtained.
Add the egg and cold water, mixing well until a homogeneous dough is formed.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Meanwhile, sauté the onion and garlic in the pan until golden.
Add the shredded chicken to the sauté and season with salt and pepper to taste.
Remove the dough from the refrigerator, roll it out, and line the pie pan.
Distribute the chicken filling on the dough and add the requeijão on top.
Cover with the remaining dough, sealing the edges well.
Sprinkle the grated cheese on top and make cuts in the dough for steam to escape.
Bake in a preheated oven at 180°C for approximately 35 minutes or until golden brown.
Remove from the oven and let it cool before serving.
Encontramos os melhores utensílios e ingredientes para você preparar Delicious Savory Chicken Pie with Requeijão com perfeição.
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- Add 1/2 cup of drained sweet corn and chopped green olives to the chicken sauté to enrich the filling. - Mix chopped fresh green onions and nutmeg zest into the seasoned chicken before filling the baking dish. - Make smaller versions assembled in individual tartlet molds, reducing the oven time to 25 minutes.
- Butter can be replaced by 100 grams of lard or culinary margarine with 80% lipids. - Traditional creamy requeijão can be replaced with catupiry-style cheese or cream cheese. - Cooked shredded chicken breast can be swapped for desalinated shredded carne-seca or chopped hearts of palm.
Store the chicken pie in a sealed container in the refrigerator for up to 4 days. To reheat, prefer the conventional oven or air fryer at 160°C for 10 minutes to restore the crunchiness of the buttery dough.
The pie can be frozen whole, unbaked or baked, for up to 3 months wrapped in layers of plastic wrap and aluminum foil. To bake the frozen raw version, take it straight to the oven at 180°C for about 50 minutes.
Serve with a green leaf salad with cherry tomatoes and honey mustard dressing to balance the rich texture of the pie. A natural pineapple juice with mint or unsweetened iced tea harmonizes perfectly.
Cold resting relaxes the gluten developed in the mixture and firms the butter, facilitating opening with the rolling pin without shrinking in the pan.
Do not put the chicken in hot, as the heat melts the fat of the raw dough, leaving the base moist, raw, and soggy after baking.
There is no need to grease non-stick or springform pans, as the dough already contains a high butter content in its composition.
Position the baking sheet on the bottom rack of the oven at 180°C so the heat from below browns the crispy base simultaneously with the top.
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