2 cups of all-purpose flour
1 teaspoon of salt
1 cup of butter or margarine
Filling
2 tablespoons of butter or margarine
1 chopped onion
1 tablespoon of all-purpose flour
1 cup of chicken broth
1 small cooked chicken, boned and shredded
100g of cooked ham, diced
to taste salt
to taste pepper
lemon juice to taste
50g of toasted and chopped pecans
1 egg
2 cups of all-purpose flour
1 teaspoon of salt
1 cup of butter or margarine
Filling
2 tablespoons of butter or margarine
1 chopped onion
1 tablespoon of all-purpose flour
1 cup of chicken broth
1 small cooked chicken, boned and shredded
100g of cooked ham, diced
to taste salt
to taste pepper
lemon juice to taste
50g of toasted and chopped pecans
1 egg
Start with the dough, which should be made the day before
In a smooth surface, place the flour and make a hole
Add a teaspoon of salt and half of the butter, cut into small pieces
Mix well the mixture
Melt the remaining butter or margarine and add it to the flour mixture, along with some tablespoons of water
Work the dough quickly, shape it into a ball and refrigerate for one day before using
Make the filling: in a pan, heat 1 tablespoon of butter, add the onion and let it lightly brown
Add the flour and stir with a wooden spoon
Add the broth, when it starts to boil, add the chicken and ham
Season with salt, pepper, and lemon juice
Let it cook for some minutes and add the pecans
Remove from heat and let it cool down
Divide the dough into two parts
On a smooth surface dusted with flour, roll out the dough with a rolling pin, to a thickness of about 1/8 inch
Grease a non-stick baking pan with the remaining butter and line the bottom and sides
Spread the filling and smooth it out with a spatula
Roll out the rest of the dough and place it on top
Press the edges to seal them
Brush with egg and prick with a fork in several places
Preheat the oven to 230°C (450°F)
Put the tart in the oven and bake for 30 minutes
Can be served warm or cold.
