Dough
2 1/2 cups all-purpose flour
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon baking powder
1 cup cold unsalted butter, cut into small pieces
1 egg
4 tablespoons rum
Filling
1.5 kg boneless and skinless chicken thighs, cut into 1-inch pieces
1 teaspoon salt
2 tablespoons freshly squeezed lime juice
4 cloves garlic, minced
1 large onion, finely chopped
2 tablespoons olive oil
3 1/2 cups water
1 cup coconut milk
1 teaspoon chili powder
1 teaspoon paprika
1 kilogram cassava, grated coarse
Dough
2 1/2 cups all-purpose flour
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon baking powder
1 cup cold unsalted butter, cut into small pieces
1 egg
4 tablespoons rum
Filling
1.5 kg boneless and skinless chicken thighs, cut into 1-inch pieces
1 teaspoon salt
2 tablespoons freshly squeezed lime juice
4 cloves garlic, minced
1 large onion, finely chopped
2 tablespoons olive oil
3 1/2 cups water
1 cup coconut milk
1 teaspoon chili powder
1 teaspoon paprika
1 kilogram cassava, grated coarse
Prepare the dough: in a large bowl, combine the flour, salt, paprika, baking powder, and butter
Mix with your fingers until you get a crumbly texture
Add the egg and rum and mix gently with your hands
Form a ball with the dough
Wrap it in plastic wrap and refrigerate
Prepare the filling: in a medium bowl, season the chicken with salt, lime juice, garlic, onion, and olive oil
In a large skillet, cook the chicken over medium heat, stirring occasionally, until it's golden brown (about 20 minutes)
Add the coconut milk, chili powder, and paprika
Stir and cook until the chicken is tender (about 20 minutes)
Let the chicken cool, then shred it
Combine the cassava with the remaining filling ingredients and stir to combine
Add the chicken and mix well
Preheat the oven to 180°C (medium)
Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch
Place the dough in an ungreased 25 cm (10-inch) springform pan
Use a sharp knife to trim the edges and fit the dough to the pan
Take the remaining dough and roll it into small balls (reserve one for decorating)
Place each ball of dough along the sides of the pan, pressing gently to seal
Trim the excess dough from the top
Open the filling and place it on top of the dough
Roll out the remaining dough to a thickness of about 1/8 inch
Place it over the filling
Press the edges together to seal the pie
Use the reserved dough to create small leaves (for garnish)
Brush the crust with a beaten egg, and arrange the leaves on top
Bake in a preheated oven at 180°C for about 30 minutes, or until golden brown
Remove from the oven and let cool slightly
Serve warm.
