CHICKEN PIE WITH PUFF PASTRY AND “FARINHEIRA DE PRESUNTO E AZEITONAS”

INGREDIENTS
400g puff pastry
300g chicken breast
1 ‘Farinheira de Presunto e Azeitonas’
150g onion
2 garlic cloves
1dl olive oil
2 tbsp wheat flour

PREPARATION
Cook the ‘Farinheira de Presunto e Azeitonas’ in boiling water for 3 minutes, remove it from the water and let cool down a little before removing the skin. Chop the onion and garlic and brown them with olive oil. Add the shredded chicken breast, the ‘Farinheira de Presunto e Azeitonas’ (skin-free) and mix everything very well. Then add the wheat flour (sprinkling it like rain), mix well and let it cook a little more.
In the meantime, line a pie mould with two thirds of the puff pastry.
When the ‘Farinheira de Presunto e Azeitonas’ filling is ready, place it in the pie mould and cover with the remaining puff pastry. Brush with the egg yolk and bake at 180ºC for 25 minutes. Then reduce the heat to 150ºC and let it bake for another 5 minutes.
Before unmoulding the pie, let it cool down.

SIDE DISH SUGGESTIONS
Serve with a lettuce and tomato salad.

*Winter Recipe