Galinha pastry

Ingredients for 4 servings:

• 300 g flour
• 150 g butter
• 1 tsp salt
• 500 g chicken breast fillet(s)
• 3 tbsp olive oil
• 2 onions
• 1 clove(s) garlic
• 1 tbsp tomato paste
• 2 carrots
• 2 tomatoes
• 60 g green olives, pitted
• ½ bunch parsley, flat
• ½ bunch chives
• 2 eggs, hard-boiled
• salt and pepper
• Sambal Oelek, to taste
• 2 eggs

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Brazilian chicken pie

Place the flour on a work surface, add the butter in small pieces, and add salt and 5-6 tablespoons of water. Quickly knead everything with your hands until you have a smooth shortcrust pastry. Wrap the dough in foil and chill for about 30 minutes. Finely chop the chicken or mince it and fry it in batches in 2 tablespoons of olive oil. Peel and finely chop the onions and garlic, then fry them in the remaining oil. Add the tomato paste. Peel and finely grate the carrots, finely dice the tomatoes, and fry both briefly. Halve the olives and add them to the onions along with the chopped herbs and the browned meat. Peel the boiled eggs, roughly chop them, and stir them in. Season everything to taste with salt, pepper, and the sambal oelek. Let the filling cool, then stir in a raw, beaten egg. Roll out half of the shortcrust pastry and place it on the bottom of a 20 x 30 cm baking dish lined with baking paper. Prick the edges several times with a fork and bake in a preheated oven at 200°C (fan 180°C) for about 12 minutes until light golden. Allow to cool slightly and line the edges of the dish with half of the remaining pastry. Add the filling and press down firmly. Roll out the remaining pastry and use a serrated pastry wheel to cut out strips about 1 cm wide. Place these strips into a lattice over the filling and press down firmly around the edges. Brush the pastry with the last of the beaten egg and bake the pie in the oven for about 30-40 minutes until golden brown.