Pie filled with chicken

FOR THE MASSES

Components

• 3 tea cups of wheat flour
• 150 g of frozen butter cut into cubes
• 3/4 cup of chilled water
• A small amount of salt, about a pinch

Mode of preparation

1. In a big bowl, combine the flour and salt. Incorporate the butter using your fingertips until a coarse mixture forms. Gradually add the cold water, kneading with your hands until the dough becomes smooth.

1. Shape the dough into a roll and gently flatten it to make it easier to portion and stretch for assembling the toast. Wrap it in plastic wrap and refrigerate for at least 1 hour. In the meantime, get the filling ready.

NOTE: The dough can be prepared up to 3 days ahead and stored in the refrigerator, or frozen for up to 1 month.

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Components

• One chicken breast including skin and bone, weighing approximately 800 grams.
• two carrots
• 1 stalk of saltweed (including leaves)
• One onion
• Three bay leaves
• Five chili pepper seeds
• Two Indian carnations
• 3 cups of boiling water

Setup phase

1. Peel and slice each carrot into four segments. Wash and divide the salt into four portions. Peel and chop the onion into sections.

1. Place the vegetables in the pressure cooker, add the chicken, water, bay leaves, cloves, and peppercorns. Cover and bring to high heat. Once it begins to whistle, reduce the heat and cook for 15 minutes.
2. Switch off the heat and wait until all the pressure is released before opening the pot. Using tongs, take out the chicken breast and strain the broth — you will need 1 cup of the broth for the filling preparation; the rest can be kept in the refrigerator for up to 5 days or frozen for 3 months for other uses.
3. Remove the skin and shred the chicken using two forks. Alternatively, you can place the meat in a mixer and pulse it at low speed until it breaks apart.

PARA O RECHEIO

Components

• approximately 4 cups of cooked and shredded chicken breast
• 1 cup of chicken stock used for baking
• Two tomatoes
• One onion
• Three garlic cloves
• One tablespoon of tomato extract
• One tablespoon of butter
• 1 tablespoon of wheat flour
• One egg yolk
• Add salt and ground pepper gradually to achieve the desired flavor.

Ready state

1. Rinse, dry, and halve the tomatoes; remove the seeds and chop the halves into small cubes. Peel and finely slice the onion and garlic cloves.

1. In a medium pan, melt the butter over medium heat. Once melted, add the onion, season with salt, and sauté until it begins to soften and sweeten. Incorporate the garlic and cook for 1 minute to release its aroma. Add the tomato, season with a pinch of salt, and sauté for 2 minutes until it wilts. Then, add the tomato paste and stir for 1 minute.
2. Incorporate the shredded chicken, season with 1 teaspoon of salt and pepper to taste, and combine thoroughly with the sautéed mixture. Sprinkle the flour and stir for one minute. Gradually add the broth, stirring continuously to dissolve the flour—avoid letting the broth dry out completely, as the filling should remain quite moist. Turn off the heat and blend in the egg yolk.
3. Place the filling in a bowl and allow it to cool before spreading it on the toasts.

FOR ASSEMBLY

Components

• 1 cup (tea) shredded gruyère cheese (approximately 90 g)
• wheat flour for dusting the countertop
• oil to spread on the toasts

Setup phase

1. Set the oven to 200 °C (moderate heat). Prepare 14 medium-sized shapes for drawing.

1. Take the dough out of the refrigerator and set aside one-third to use as the toast lid. If the dough was made the day before, let it sit out for 10 minutes before unwrapping.
2. To create the foundation for the torches, divide the larger portion of the dough into 14 pieces. Shape one piece in a bowl, flatten it with your hands, and place it inside a pan. Use your fingertips to press the dough, covering the bottom and sides of the mold. Note: leave about a 1 cm edge exposed to facilitate closing and finishing the torches. Repeat this procedure with the remaining pieces.
3. Scatter a small amount of cheese (around 2 teaspoons) on the base of the toast, then add 3 tablespoons of the filling on top.
4. Dust the countertop with flour and roll out the reserved dough with a rolling pin until it reaches approximately 0.5 cm in thickness. Sprinkle flour beneath and on top of the dough throughout to prevent sticking. Use a glass with an opening slightly larger than the sheath to cut out dough discs.
5. Place a pan lid on top and secure the rim of the lid by pressing it against the base to seal it. Using your thumb and index finger, pinch and fold the edge over the toast cover to create a decorative finish; repeat this action seven times, forming a circular pattern around the toast like a flower. Perform the same procedure with the remaining toast pieces.
6. Put the pans in a large baking dish and coat the surface with olive oil. Bake in the oven for approximately 40 minutes, or until browned. Serve either hot or cold.

Punto de congelación

Allow the toast to cool fully before freezing. Wrap the logs in paper-aluminum or place them in airtight bags, then store in the freezer for up to three months. When ready to thaw, preheat the oven to 180 °C (moderate temperature), place the frozen toast on a baking tray, and put it directly into the oven. Cooking times may differ depending on the oven; the key is to ensure the filling is heated through and the crust is crispy.