Sweet Potato with Chicken and Catupiry

Name: Sweet Potato with Chicken and Catupiry
Yield: 12
Ingredients: Dough; 4 1/2 cups of wheat flour; 50 ml of warm water; 1/2 tablet of biological yeast; Salt to taste; 1 tablespoon of sugar, 2 eggs, 50g of butter at room temperature; 200g of cooked and mashed sweet potato; 50 ml of milk; Filling; 250g of catupiry; 300g of cooked and shredded chicken breast, 100g of green olives chopped; Season to taste; Salt and black pepper to taste

1
Dough
2
4 1/2 cups of wheat flour
3
50 ml of warm water
4
1/2 tablet of biological yeast
5
Salt to taste
6
1 tablespoon of sugar, 2 eggs, 50g of butter at room temperature
7
200g of cooked and mashed sweet potato
8
50 ml of milk
9
Filling
10
250g of catupiry
11
300g of cooked and shredded chicken breast, 100g of green olives chopped
12
Season to taste
13
Salt and black pepper to taste

Ingredients

1
Dough
2
4 1/2 cups of wheat flour
3
50 ml of warm water
4
1/2 tablet of biological yeast
5
Salt to taste
6
1 tablespoon of sugar, 2 eggs, 50g of butter at room temperature
7
200g of cooked and mashed sweet potato
8
50 ml of milk
9
Filling
10
250g of catupiry
11
300g of cooked and shredded chicken breast, 100g of green olives chopped
12
Season to taste
13
Salt and black pepper to taste

Directions

1
Dough
2
In a bowl combine 50g of flour, water, and yeast
3
Cover and let it rest for 30 minutes
4
In a separate bowl mix the remaining flour with salt and sugar
5
Add eggs, butter, and sweet potato
6
Mix with hands until a sponge forms
7
Knead in the milk, working the dough until it becomes smooth and easy to handle
8
Let it rest for 10 minutes
9
Filling
10
Mix catupiry, chicken, olives, and season with salt, black pepper, and to taste
11
Then open the dough, fill, and shape the sweet potato pie
12
Place in a large rectangular baking dish greased with butter
13
Cover and let it rest for approximately 40 minutes
14
Bake in a preheated oven at 200°C for 40 minutes or until golden brown.