Chicken Casserole with Catupiry

– Ingredients:

4 cups (tea) of wheat flour

1 level tablespoon of salt

150g of butter

2 eggs

10 tablespoons of ice water (approximately)

 

– Filling:

4 tablespoons of olive oil

1 chopped onion

1 chopped tomato

1 cube of chicken broth

2 tablespoons of tomato paste

3 cups cooked and shredded chicken

1/2 can of drained green corn

1/2 can of drained peas

1 teaspoon of wheat flour

1/2 cup (tea) of water

Salt and chopped parsley to taste

1 cup (tea) of Catupiry

 

– Method of preparation:

Heat the oil over medium heat and brown the onion. Add the tomato, broth, extract and sauté for 2 minutes. Add the chicken, corn, peas and sauté for 3 minutes. Add the flour dissolved in water, salt and parsley, stirring until it thickens. Reserve.

 

Mix the flour, salt and butter. add 1 egg and water, mixing until a dough forms. If necessary, add more water. Wrap in plastic wrap and refrigerate for 30 minutes.

 

Roll out with a rolling pin between 2 plastic sheets and line a 24cm diameter pan with a removable rim with part of the dough.

 

Spread the filling and Catupiry on top. Cover with the remaining dough in strips to decorate. Brush with the remaining egg and bake in a preheated medium oven for 30 minutes or until golden. Develop warm and enjoy.