Masa: 4 cups all-purpose flour
2 tablespoons salt
1 cup softened butter
1 cup water
2 teaspoons active dry yeast.
Recheio: 1 cup fresh thyme leaves
1/4 cup chopped cilantro
1/2 cup toasted almonds
1/2 cup Italian dressing
2 tablespoons grated Parmesan cheese
2 cups cooked and shredded chicken breast
1 egg, lightly beaten for brushing
Masa: 4 cups all-purpose flour
2 tablespoons salt
1 cup softened butter
1 cup water
2 teaspoons active dry yeast.
Recheio: 1 cup fresh thyme leaves
1/4 cup chopped cilantro
1/2 cup toasted almonds
1/2 cup Italian dressing
2 tablespoons grated Parmesan cheese
2 cups cooked and shredded chicken breast
1 egg, lightly beaten for brushing
Masa: In a bowl, combine the flour, salt, butter, water, and yeast
Work the dough until it comes together and is smooth
Divide into 24 balls and let rest
Recheio: In a processor, blend the thyme, cilantro, almonds, dressing, and Parmesan cheese to form a thick paste
Add the chicken
Mix well
Open the dough balls into circles and fill with the filling
Close, place on a baking sheet lined with parchment paper, and brush with the egg
Bake in a preheated oven at 250°C for 15 minutes or until golden brown.
