This pie is delicious and your whole family will love on a Sunday lunch.
- 600 grams (4 ½ cups) flour Special
- 150 grams (5 tablespoons) of lard
- 150 grams (5 tablespoons) of unsalted butter
- 2 eggs, beaten lightly
- 1 teaspoon salt
How to prepare the mix
Mix all ingredients and put the dough in plastic bag. Refrigerate it for half an hour.
Ingredients for the filling
- 1 kg chicken breasts (boneless)
- 1 teaspoon of salt
- 2 tablespoons lemon juice
- 4 cloves garlic, minced
- 1 large onion, chopped
- 2 tablespoons olive oil
- 3 and 1/2 cups water
- 1 cup of coconut milk
- 1 teaspoon hot pepper sauce
- 1 tablespoon paprika
How to prepare the filling
Season the chicken cut into pieces with salt, lemon juice, garlic, onion and olive oil. In a large saucepan, covered, cook chicken over medium heat, stirring occasionally with a spoon and slowly basting with 1 and 1/2 cup water, until golden. Add the coconut milk, pepper sauce, paprika and cook, stirring, until chicken is tender. Remove chicken from pan and let cool. Shred and set aside.
Preparing the cake: Remove the dough from the fridge, divide into two parts.
With a rolling pin, roll one of the masses and line a round pan already greased with oil and spray with flour. Spread the filling over and cover the other half of the mass. Press the edge with your fingers to seal the pie. Brush dough with beaten egg yolk.
To open the dough more easily, open it between two plastic bags.
Fillings can be varied: ground beef, heart of palm, shrimp, cheese, etc..