Brazilian Chicken Pie – Pastlelao De Galinha

For the dough: Shape the flour on the surface, put the butter in flakes and add salt and 5 to 6 tablespoons of water.

Quickly knead the dough with your hands until it is smooth and then wrap it in plastic wrap and leave it to cool for about half an hour.

2. for the filling: chop the chicken meat very finely or grind it through a meat grinder and fry it in portions in 2 tbsp. olive oil.

Peel the onions and garlic, chop them and fry them in the remaining oil, add the paradeis pulp.

Remove the peel from the carrots and grate finely, finely dice the tomatoes and fry both briefly. Halve the olives and add them to the onions together with the chopped herbs and the sautéed meat.

Remove the shells from the boiled eggs, chop them coarsely and fold them in, then season everything with salt, pepper and sambal ölek.

Cool the filling, then fold in one raw, beaten egg.

Roll out half of the shortcrust pastry and place it on the bottom of a dish (20 x 30 cm) lined with parchment paper. Prick several times with a fork and pre-bake in a heated oven at 200 °C , fan oven 180 °C , gas mark 4 for about 12 minutes until pale yellow.

Cool a bit and spread half of the remaining dough around the edge of the pan. Pour in the filling and press down well. Roll out the remaining dough and roll out 1 cm wide strips with a serrated cake wheel. With these strips make a lattice

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