Brazilian Chicken Pie

This is our interpretation of a classic Brazilian Empanada de Frango. Loved by all. Chicken leftovers are exciting again!

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For the filling:

200g chicken leftovers

2 carrots, chopped

1 onion, chopped

2 garlic cloves, chopped

1 green pepper,chopped

4 tomatoes, chopped

1 tsp ground cumin

Handful of olives (optional)

Fresh chili (optional)

100g grated cheddar

3 tbsp olive oil

Method:

Make the filling first as it has to cool down completely before it can be used in the pie.

In a large frying pan heat up the olive oil and gently stir fry the onion, carrot, garlic pepper until soft. Add the cumin, the chopped chicken and tomatoes, then cook until the filling is dry. 

Adjust with salt and pepper to taste.

Set aside and cool completely.

For the pastry:

250g plain flour

100g butter, diced

1/2 tsp salt

cold water

Method:

Pour the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.

Stir in the salt, then add cold water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while the filling cools down.

Butter a 22cm pie dish. Roll out 3/5 of the pastry and line the pie dish with it. Place in the filling and scatter cheese on top.  You can add olives and some chili pepper if you like it.

Roll out remaining pastry and fix to top of pie. Brush over with egg. Bake in preheated oven at 200C for 30 minutes or more, until golden.