Torta de frango
Chicken pie
Torta de frango: Brazilian chicken pie with sweetcorn, peas and requeijão in a soft, crumbly crust
A big rectangular chicken pie cut into squares is one of the most loved savoury bakes at Brazilian padarias and family gatherings, from Minas Gerais to São Paulo, eaten warm for lunch or cold at a picnic. Shredded chicken is cooked in a tomato sauce with sweetcorn and peas, made creamy with requeijão, and baked inside a tender, crumbly butter crust. For a vegetarian version, swap the chicken for sliced hearts of palm, a classic padaria filling, and use a cheese made with vegetarian rennet. Chef's tip: cool the filling completely before it goes into the pastry so the base stays crisp.
- Total time
- 100 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the crust
- 14 oz plain flour
- 5 ½ oz cold butterdiced
- 1 tsp salt
- 1 tsp baking powder
- 1 egg
- 4 tbsp cold milk
For the filling
- 2 tbsp olive oil
- 1 onionchopped
- 2 cloves garliccrushed
- 2 tomatoeschopped
- 1 tbsp tomato purée
- 5 ½ oz sweetcorn, drained
- 3 ½ oz peas
- ¾ cup milk
- 1 tbsp cornflour
- 5 ½ oz requeijão or cream cheese
- 2 tbsp fresh parsleychopped
- 1 tsp salt
- ½ tsp black pepper
To glaze
- 1 egg yolkbeaten
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Method
0/6 doneStep 1: Poach the 1 ⅓ lb skinless chicken breasts (or 500 g hearts of palm for a vegetarian version) in simmering salted water for 15–18 minutes until it reaches 165°F in the thickest part. Cool and shred. For the vegetarian version, simply drain and slice the hearts of palm instead.
18 minStep 2: Heat the 2 tbsp olive oil in a pan over a medium heat, fry the 1 onion for 5 minutes, add the 2 cloves garlic, 2 tomatoes and 1 tbsp tomato purée and cook for 5 minutes until saucy.
10 minStep 3: Add the chicken, 5 ½ oz sweetcorn, drained and 3 ½ oz peas. Mix the 1 tbsp cornflour into the ¾ cup milk, stir it in and simmer for 3 minutes until thick and creamy. Stir in the 5 ½ oz requeijão or cream cheese, 2 tbsp fresh parsley, 1 tsp salt and ½ tsp black pepper, then leave to cool completely. Hot filling is the common mistake that turns the base soggy.
10 minStep 4: For the crust, rub the 5 ½ oz cold butter into the 14 oz plain flour, 1 tsp salt and 1 tsp baking powder until crumbly. Add the 1 egg and 4 tbsp cold milk and press into a soft dough. Chill for 20 minutes.
25 minStep 5: Heat the oven to 375°F. Roll out two-thirds of the dough and line a 20 × 30 cm dish. Spoon in the filling and cover with the rest of the dough rolled thin, pinching the edges to seal. Cut a small steam hole.
15 minStep 6: Brush with the 1 egg yolk and bake for 35–40 minutes until deep golden. Rest for 15 minutes before cutting into squares.
40 min
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 25 g
- Carbs
- 42 g
- Fat
- 23 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does torta de frango take?
- About 100 minutes in total: 40 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of cold butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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