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.
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
- In a large skillet, melt the butter over medium heat. Add the onion and garlic, and cook until softened.
- Add the mixed vegetables and cook until they are tender.
- Sprinkle the flour over the vegetable mixture and stir to combine.
- Pour in the chicken broth and heavy cream, stirring constantly until the mixture thickens.
- Add the shredded chicken and season with salt and pepper. Remove from heat and let the filling cool.
- Preheat the oven to 375°F (190°C).
- Roll out one sheet of puff pastry and line a pie dish with it. Spoon the cooled chicken filling into the pastry-lined dish.
- Roll out the second sheet of puff pastry and place it over the filling. Trim and crimp the edges to seal the pie.
- 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.
- 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