For the dough
2 1/2 cups all-purpose flour (300g)
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon active dry yeast
1 cup cold butter, cut into small pieces (200g)
1 egg
4 tablespoons rum
For the filling
1.5 kg chicken thighs and legs, boneless
1 teaspoon salt
2 tablespoons freshly squeezed lime juice
4 cloves garlic, minced
1 large onion (150g), finely chopped
2 tablespoons olive oil
3 1/2 cups water (840ml)
1 cup coconut milk (240ml)
1 teaspoon hot pepper sauce
1/2 teaspoon ground cumin
1 kg cassava root, grated
1 egg yolk, lightly beaten (for brushing)
For the dough
2 1/2 cups all-purpose flour (300g)
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon active dry yeast
1 cup cold butter, cut into small pieces (200g)
1 egg
4 tablespoons rum
For the filling
1.5 kg chicken thighs and legs, boneless
1 teaspoon salt
2 tablespoons freshly squeezed lime juice
4 cloves garlic, minced
1 large onion (150g), finely chopped
2 tablespoons olive oil
3 1/2 cups water (840ml)
1 cup coconut milk (240ml)
1 teaspoon hot pepper sauce
1/2 teaspoon ground cumin
1 kg cassava root, grated
1 egg yolk, lightly beaten (for brushing)
Prepare the dough: in a large bowl, combine the flour, salt, paprika, yeast, and cold butter
Use your fingers to mix until it forms a crumbly mixture
Mix in the egg and rum, then gently knead with your hands to form a ball
Shape into a ball and wrap in plastic film
Refrigerate
Prepare the filling: in a medium bowl, combine the chicken, salt, lime juice, garlic, onion, olive oil, water, coconut milk, hot pepper sauce, cumin, and cassava root
Mix well
In a large skillet, cook the chicken mixture over medium heat, stirring occasionally, until it's cooked through (about 20 minutes)
Add the remaining 1/2 cup of water and continue cooking until the liquid has been absorbed (about 10 minutes)
Remove from heat and let cool
Debone and shred the chicken
Set aside
Mix the cassava root with the leftover sauce in the skillet, adding any remaining water as needed
Cook over medium heat until it's tender (about 10 minutes)
Add the cooked chicken to the cassava mixture and stir well
Preheat oven to 180°C (medium)
Roll out the dough on a floured surface to fit a 25cm-diameter tart pan with a removable bottom
Place the dough in the pan, pressing it into the corners
Trim any excess dough from the edges
Form small rosettes with the remaining dough and set aside for decorating
Use your fingers to press each rosette onto the side of the tart pan, covering it completely
Bake the pie in the preheated oven until golden brown (about 30 minutes)
Remove from the oven and let cool
Assemble the final dish by brushing the egg yolk on top and arranging the cassava leaves to resemble a trefoil pattern
Serve immediately
Calories per serving: 408.
