Crunchy dough and creamy filling. Hard to stop eating!
servings: 18-20 pieces / preparation time: 1 hour 30 minutes
2 cups flour
2 egg yolks
1 teaspoon salt
cold water for kneading
2 cups flour
2 butter sticks (8 oz)
1 pinch of salt
1 large chicken breast, cooked and shredded
2 tablespoons olive oil
1 onion, finely chopped
4 cloves garlic, crushed
2 finely chopped tomatoes
1 (8oz) can of hearts of palm, sliced
15 green olives, chopped
2 tablespoons ketchup
1 tablespoon mustard
salt and pepper to taste
2 tablespoons cream cheese
1 egg yolk, lightly beaten with a fork (to brush the pie)
1 – In a large saucepan, heat olive oil and sauté onion and garlic.
2 – Add tomatoes and cook for about 5 minutes, stirring constantly.
3 – Place the shredded chicken, olives, hearts of palm and cream cheese.
4 – Add the seasonings: salt, pepper, ketchup ,and mustard. Taste and adjust the salt.
5 – Sprinkle parsley and remove from heat.
1 – Mix the 1st dough ingredients until homogeneous. Begin with 1/2 cup of water and 2 cups of flour, adding more water if necessary. Form a ball and set aside.
2 – For the 2nd dough, mix the ingredients to form a ball. This dough will be softer than the first, because of all the butter.
3 – Roll the first dough and roll the second on top (see picture). Wrap as a Swiss roll and place in refrigerator for 15 minutes.
4 – Cut the dough in half. Take one half, turn the cut side up, and roll it. That’s what will give the puff pastry feeling to the pie.
5 – Place this half in a baking pan, add the filling (chilled) and cover with the other half of the dough, rolling it the same way as the first one.
6 – Brush the egg yolk on top of the pie.
7 – Bake in pre-heated oven (to 350º F) for about 30 minutes, until golden on top.
Tips and options:
- If the filling is watery, add one tablespoon of flour and stir while still on the heat.
- The filling and the dough can be made the previous day and stored in the fridge. Roll out the dough and assemble the pie only on the day you will use it.