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Torta de Frango (Brazilian Chicken Pie)

Torta de Frango (Brazilian Chicken Pie) is a traditional Brazilian recipe for a pie of pastry sheets with a chicken, spring onion, mayonnaise and yoghurt filling that's masked with mayonnaise and chilled before serving. The full recipe is presented here and I hope you enjoy this classic Brazilian version of: Brazilian Chicken Pie (Torta de Frango).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Chicken RecipesFowl RecipesVegetable RecipesMilk RecipesBrazil Recipes



Torta de Frango (Brazilian Chicken Pie) a Classic Brazilian recipe for a pie of pastry sheets with a chicken, spring onion, mayonnaise and yoghurt filling that's masked with mayonnaise and chilled before serving.

Ingredients:

For the Pastry:
480g wheat flour
2 tsp salt
100g butter (or margarine)
360ml milk

For the Filling:
400g cooked chicken breast, shredded
65g spring onions, chopped
250ml mayonnaise
120ml natural yoghurt
2 dessert spoons lemon juice

thick mayonnaise, for masking

Method:

Mix all the filling ingredients together in a bowl and set aside.

Sift the flour and salt into a bowl, add the diced butter and rub into the flour with your fingertips until the mixture resembles fine crumbs. Gradually work in the milk until the dough is smooth and soft.

Divide the dough into four equal-sized pieces. Taking each piece in turn, set on a floured work surface and roll out to 25cm in diameter. Transfer each round of dough onto a greased baking tray then place in an oven pre-heated to 180°C and bake for about 20 minutes, or until lightly coloured and cooked through. Remove from the oven and set aside until cold.

Arrange the first circle of pastry onto a serving dish and top with 1/3 of the filling mixture. Sit a second circle of dough over the top then repeat the layering process, finishing with a final round of dough.

Cover with a thin layer of thick mayonnaise then set aside in the refrigerator to chill until it's time to serve.