Pastel De Frango Eurasiano (eurasian Chicken Pie)

Pastel de Frango Eurasiano, or Eurasian Chicken Pie, is a delicious and comforting dish that combines the flavors of Eurasian cuisine with a flaky pastry crust.

Pastel De Frango Eurasiano (eurasian Chicken Pie)

Ingredients

  • 2 cups cooked chicken, shredded
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup mixed vegetables (carrots, peas, corn)
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup all-purpose flour
  • 1/4 cup butter
  • Salt and pepper to taste
  • 2 sheets of puff pastry

Instructions

  1. In a large skillet, melt the butter over medium heat. Add the onion and garlic, and cook until softened.
  2. Add the mixed vegetables and cook until they are tender.
  3. Sprinkle the flour over the vegetable mixture and stir to combine.
  4. Pour in the chicken broth and heavy cream, stirring constantly until the mixture thickens.
  5. Add the shredded chicken and season with salt and pepper. Remove from heat and let the filling cool.
  6. Preheat the oven to 375°F (190°C).
  7. Roll out one sheet of puff pastry and line a pie dish with it. Spoon the cooled chicken filling into the pastry-lined dish.
  8. Roll out the second sheet of puff pastry and place it over the filling. Trim and crimp the edges to seal the pie.
  9. Make a few slits in the top crust to allow steam to escape. Bake for 30-35 minutes, or until the crust is golden brown.
  10. Let the pie cool for a few minutes before slicing and serving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
350 per serving
Protein
20g
Carbohydrates
25g
Fat
18g

Supplies

Pie dish Skillet Baking sheet

Tools

Rolling pin Pastry brush

Serving suggestions

Serve the Pastel de Frango Eurasiano with a side salad or steamed vegetables for a complete meal.

Tips & tricks

For a golden and flaky crust, brush the top of the pie with an egg wash before baking.

Cost

$15