Chicken Pie Torta De Frango Recipes

TORTA DE FRANGO - BRAZILIAN CHICKEN PIE

Steps:

• Take a chicken breast or two and shred it while it cooks.
• Still cooking add tomato sauce, onion, garlic, salt, oregano, pepper, canned corn, and of coarse chopped cilantro.
• Cook until sauce thickened a bit, and all of the chicken is shredded. Adjust to taste.
• Preheat oven to 350º F.
• Put all dough ingredients for the dough into a blender and beat until smooth. Adjust salt and pepper to taste.
• Grease and flour a 9 x 13 inch baking pan.
• Put the pie together for baking: pour half of dough mixture into pan. Add filling. Pour rest of the dough on top.
• Bake until a toothpick comes out clean (about 45 minutes).
• Let it cool, slice and serve with a nice green salad with vinaigrette dressing!
• Note: to the filling you can add 1 red bell pepper chopped. You can also change the recipe using tuna instead of chicken! If you like it hot, add a pinch of chili.

BRAZILIAN CHICKEN POT PIE (EMPADãO DE FRANGO)

Steps:

• In a large sauté pan, over medium heat, add the olive oil and, once hot, sauté the onions and garlic until translucent, about 2 minutes.
• Add the tomatoes and cook them with the onions and garlic for a couple of minutes, until softened.
• Add the shredded chicken,olives, corn (if using), peas (if using), hearts of palm (if using), tomato sauce, hot sauce and stir to combine. Then, add the chicken broth and the flour dissolved in milk. Lower the heat to medium low and cook, stirring often, until most of the liquid is gone and the filling is creamy and lightly thickened, about 10 minutes.
• Add the chopped parsley and stir to incorporate.
• Taste for seasoning and season with salt and pepper to taste.
• Cool completely before assembling the pie.
• Combine the flour and the salt in a large bowl.
• Add the egg yolks and stir using a wooden spoon.
• Then add the butter and use your fingers to work the butter into the flour, until the mixture resembles coarse sand. Add the water, a few tablespoons of a time, and continue working with your fingers until the dough comes together. You might not need all the water!
• Wrap the dough and chill for 20 minutes.
• Preheat oven to 350F degrees.
• When the dough is chill, cut 1/3 of the dough and reserve. Roll out the remaining dough to about 12" round. Place the pastry in a 9-inch spring form pan, making sure the dough also covers the sides (since we have lots of filling!), and prick it all over with a fork.
• Add the cold filling, smoothing it out so its evenly distributed.
• Then, roll out the remaining dough and place it on top of the filling, sealing the pie and tucking the edges.
• Using a knife, make two cuts in the center of the top crust, so that steam can escape while baking.
• Brush the pie with the lightly beaten egg yolk.
• Bake in the preheated oven for 25 to 35 minutes or until golden brown and the filling piping hot.
• Remove from oven and allow to cool slightly before serving.

CHICKEN & CHEESE TORTILLA PIE

Steps:

• Preheat oven to 375°. In a small skillet, warm enchilada sauce over medium heat. Dip four tortillas, one at a time, in sauce to coat both sides; arrange on bottom of a greased 9-in. pie plate, overlapping to fit., Layer with 1 cup chicken, 1 cup cheese and 2 tablespoons olives. Repeat tortilla and chicken layers. Pour remaining enchilada sauce over top. Sprinkle with the remaining cheese and olives., Bake 10-15 minutes or until heated through and cheese is melted. If desired, serve with salsa.

BRAZILIAN STYLE CHICKEN POT PIE.(EMPADAO DE FRANGO) RECIPE - (4/5)

Steps:

• Filling - Add chicken breast and chicken thighs to a large pan; cover with the water and add the garlic, and bay leaves. Season with salt and bring to a boil. Reduce heat to medium and cook partially covered until the chicken is cooked through, about 1 hour. Remove chicken from pan and let it cool down completely. Strain the broth and save it; you should have about 4 cups of broth left. Discard any skin and bones from chicken; shred into small pieces. Do not use a food processor. In a large sauce pan, heat the canola oil. Add the onion and cook until translucent, 3 minutes. Add the rosemary and chicken and cook for about 4 minutes, stirring occasionally. Add 3 cups of the reserved broth to the pan. Dissolve the corn starch in the remaining cup of broth. Reduce heat to medium and slowly add the corn starch to the pan, constantly stirring. Add the tomato paste and cook for about 3 more minutes, stirring. Season with black pepper. Turn off the heat and fold in the frozen corn, peas, olives, and hearts-of-palm. Finish with scallions and add more salt if necessary. Directions: Dough - Place butter, all-purpose flour, egg yolks, baking powder, and salt in a bowl and mix it well until all ingredients are well-incorporated. Do not knead the dough; it is not supposed to be really smooth. Cover and let it rest for 30 minutes. Cover the bottom and sides of a 10-inch cheesecake pan. Start pressing the dough on the bottom slowly moving it up and to the sides. Press the dough until really thin, about 1/8-inch thick. Remove the excess and save it. Make tiny holes all over the surface with the help of a fork Pre-heat oven to 375 degrees F. Slowly add 1/2 or up to 1 cup of all-purpose flour to the remaining dough and crumble it. The more flour you add the less moist the top will become, so it depends on personal preference. Place chicken filling in the pan, leaving about 3/4-inch room on top. Cover it with the dough crumbles and bake for about 40 minutes, until the top is golden brown. Remove from oven and let it cool down for 10 minutes before serving. Serve it warm or at room temperature. For convection oven bake at 350 degrees F for about 20 minutes, or until the top is golden brown.

CHICKEN PIE (TORTA DE FRANGO)

Steps:

• This is very typically Brazilian. Put the flour and the salt in a mixing bowl. Cut the butter into the flour until the pieces are about the size of peas. Add the beaten eggs and mix well. It will probably be too dry and so you will need to add a few drops of water at a time until the mass holds together in a ball. The dough should not be handled too much. Let it sit in the refrigerator for one hour. Put chicken breasts in a marinade of the salt and the lemon juice for 30 minutes. In a large frying pan, heat the cooking oil, fry the onion, garlic, and the chicken breasts and cook until golden. Add the tomato sauce, the bay leaf, salt and pepper to taste. Cover and let simmer for 10 minutes. Turn off the stove and remove the chicken breasts. Pull the chicken breasts apart with 2 forks until stringy. Put the pulled chicken back into the sauce. Add the boiling water along with the peas, olives, beaten egg yolks and the parsley. Mix well and let it continue to simmer for 30 minutes. Preheat the oven to 350 degrees. Roll out about half the crust on a floured surface and put in a pie or cake tin. Cut off the surplus and put in the filling. Roll out the other half of the crust and put on top. Decorate as in the photo and pinch the upper and lower crusts together around the edge. It is also more beautiful if you beat one more egg yolk and paint the top of the pie. Make a few slits in the top for the steam to escape.