For the filling
750 g of chicken thighs (breast, leg, and back) without skin
2 large onions (390 g), chopped
3 cloves of garlic, minced
1 tablespoon of salt
1 tablespoon of curry powder
2 medium tomatoes (240 g), without seeds or peel, cut into 1 cm cubes
3 sprigs of rosemary
1/4 cup of olive oil (60 ml)
1/4 cup of all-purpose flour (30 g)
1/4 cup of water (60 ml)
1 medium red bell pepper (150 g), without seeds or peel, cut into 1 cm cubes
For the dough
3 cups of all-purpose flour (360 g)
1/2 cup of butter (100 g)
1 tablespoon of vegetable oil
2 eggs
1 teaspoon of salt
1/4 cup of water (60 ml)
To brush
1 egg yolk
1 tablespoon of strong brewed coffee
For the filling
750 g of chicken thighs (breast, leg, and back) without skin
2 large onions (390 g), chopped
3 cloves of garlic, minced
1 tablespoon of salt
1 tablespoon of curry powder
2 medium tomatoes (240 g), without seeds or peel, cut into 1 cm cubes
3 sprigs of rosemary
1/4 cup of olive oil (60 ml)
1/4 cup of all-purpose flour (30 g)
1/4 cup of water (60 ml)
1 medium red bell pepper (150 g), without seeds or peel, cut into 1 cm cubes
For the dough
3 cups of all-purpose flour (360 g)
1/2 cup of butter (100 g)
1 tablespoon of vegetable oil
2 eggs
1 teaspoon of salt
1/4 cup of water (60 ml)
To brush
1 egg yolk
1 tablespoon of strong brewed coffee
Prepare the filling: In a medium saucepan, bring the chicken thighs, onions, garlic, salt, curry powder, tomatoes, rosemary, and olive oil to a boil
Reduce heat, cover, and cook until the chicken is tender (about 35 minutes)
Remove from heat, let cool, and reserve the broth
Remove the chicken from the saucepan and let it cool
Debone and cut into small pieces. Reserve
Dissolve the flour in water and add to the broth
Cook over medium heat, stirring occasionally with a wooden spoon, until thickened (about 15 minutes)
Add the bell pepper cubes and chicken, mix well, and remove from heat
Let cool and fill the torta
Prepare the dough: Preheat oven to 180°C (medium)
In a medium bowl, combine flour and make a depression in the center
Add remaining ingredients and mix well with a fork
Knead by hand until a homogeneous mass is obtained
Divide into three equal parts
With two-thirds of it, line an opening mold of 25 cm diameter by pressing with the tip of your fingers
Trim the edges of the dough with a knife and fill it
With a rolling pin, roll out the remaining dough on a floured surface
Cover the filling with the dough, press the edges to close well the torta
Mix egg yolk with coffee and brush the surface of the dough
Put in the preheated oven until golden (about 35 minutes)
Remove, remove the mold ring, transfer the torta to a plate, and serve immediately
308 calories per slice
