Chicken Tort with Catupiry™

Name: Chicken Tort with Catupiry™
Yield: 12
Ingredients: Dough; 1/2 can of heavy cream; 4 cups (ch) of wheat flour; 2 eggs; 100g of butter; Salt to taste; Filling; 2 tablespoons of olive oil; 1 large onion, finely chopped; 2 tomatoes, peeled and seeded, finely chopped; 1 cup of mushrooms, sliced; 1 and 1/2 chicken breasts, cooked and shredded; Salt and pepper to taste; Chopped parsley to taste; 400g of Catupiry™ cheese; Egg yolk for brushing

1
Dough
2
1/2 can of heavy cream
3
4 cups (ch) of wheat flour
4
2 eggs
5
100g of butter
6
Salt to taste
7
Filling
8
2 tablespoons of olive oil
9
1 large onion, finely chopped
10
2 tomatoes, peeled and seeded, finely chopped
11
1 cup of mushrooms, sliced
12
1 and 1/2 chicken breasts, cooked and shredded
13
Salt and pepper to taste
14
Chopped parsley to taste
15
400g of Catupiry™ cheese
16
Egg yolk for brushing

Ingredients

1
Dough
2
1/2 can of heavy cream
3
4 cups (ch) of wheat flour
4
2 eggs
5
100g of butter
6
Salt to taste
7
Filling
8
2 tablespoons of olive oil
9
1 large onion, finely chopped
10
2 tomatoes, peeled and seeded, finely chopped
11
1 cup of mushrooms, sliced
12
1 and 1/2 chicken breasts, cooked and shredded
13
Salt and pepper to taste
14
Chopped parsley to taste
15
400g of Catupiry™ cheese
16
Egg yolk for brushing

Directions

1
Dough
2
In a bowl, combine heavy cream, wheat flour, eggs, butter, and salt
3
Work the dough with your hands until it becomes homogeneous
4
Use the dough to line the bottom and sides of a 22cm diameter cake pan, greased and floured
5
Reserve some of the dough for topping the tort
6
Filling
7
In a pan, heat the olive oil, sauté the onion, then quickly cook the tomato, mushroom, and chicken
8
Remove from heat, season with salt, pepper, and parsley, and stir in the Catupiry™ cheese
9
Let it cool and place over the dough
10
Cover with the remaining dough, brush with egg yolk, and bake at 200°C until golden.