Empadão da Filó de Pantanal / Receitas Ana Maria Braga

Ingredients Filling 1 to 2 cooked, shredded chicken breasts seasoned with tomato, onion, cilantro, paprika, salt, and other seasonings to taste 1 to 2 tablespoons of cornstarch diluted in water to thicken the filling Ingredients Dough 1 kilogram of wheat flour 1 egg 500 grams of butter 1 egg yolk lightly beaten with a fork for brushing Preparation Method Filling 1. Place the cooked, shredded chicken breast seasoned with tomato, onion, cilantro, paprika, salt, and other seasonings to taste in a large bowl. 2. Add the cornstarch diluted in water and stir until thickened. Set aside and let cool slightly. Preparation Method Dough 1. Mix all ingredients until you obtain a homogeneous dough. Preparation Method Assembling Filó de Pantanal's Empadão (Chicken Pie) 1. Spread half of the dough in a 30 cm x 5 cm baking dish. 2. Place the chicken filling and cover with the remaining dough. 3. Brush with 1 egg yolk lightly beaten with a fork. 4. Bake in a preheated oven at 180 degrees Celsius for 35 to 40 minutes. Tips To enhance If desired, add grated Parmesan cheese before using the remaining dough to cover the pie. This gives it a special flavor. For the filling You can use colored bell peppers and parsley or cilantro to make the pie filling. For decoration Reserve a little of the dough to decorate the recipe. Dira Paes made a flower, but you can let your imagination run wild.