Chicken Cream Palmito Tort

Name: Chicken Cream Palmito Tort
Yield: 10
Ingredients: Mixture; 2 1/4 cups of all-purpose flour; 1/2 cup of cornstarch; 8 tablespoons of butter; 1/2 cup of heavy cream; Salt to taste; 1 teaspoon of active dry yeast; Refrigerated Cream Filling; 2 tablespoons of olive oil; 1 finely chopped onion; 1 cooked and shredded chicken breast; 1 tomato, peeled and diced; 1/4 cup of green pimento, chopped; 1 jar of creamed palmito (200g), drained and chopped; 1 tablespoon of cornstarch; 2 cups of milk; Salt and pepper to taste; 1 can of heavy cream; Chopped parsley to taste; 1 egg, beaten

1
Mixture
2
2 1/4 cups of all-purpose flour
3
1/2 cup of cornstarch
4
8 tablespoons of butter
5
1/2 cup of heavy cream
6
Salt to taste
7
1 teaspoon of active dry yeast
8
Refrigerated Cream Filling
9
2 tablespoons of olive oil
10
1 finely chopped onion
11
1 cooked and shredded chicken breast
12
1 tomato, peeled and diced
13
1/4 cup of green pimento, chopped
14
1 jar of creamed palmito (200g), drained and chopped
15
1 tablespoon of cornstarch
16
2 cups of milk
17
Salt and pepper to taste
18
1 can of heavy cream
19
Chopped parsley to taste
20
1 egg, beaten

Ingredients

1
Mixture
2
2 1/4 cups of all-purpose flour
3
1/2 cup of cornstarch
4
8 tablespoons of butter
5
1/2 cup of heavy cream
6
Salt to taste
7
1 teaspoon of active dry yeast
8
Refrigerated Cream Filling
9
2 tablespoons of olive oil
10
1 finely chopped onion
11
1 cooked and shredded chicken breast
12
1 tomato, peeled and diced
13
1/4 cup of green pimento, chopped
14
1 jar of creamed palmito (200g), drained and chopped
15
1 tablespoon of cornstarch
16
2 cups of milk
17
Salt and pepper to taste
18
1 can of heavy cream
19
Chopped parsley to taste
20
1 egg, beaten

Directions

1
Mixture
2
In a bowl, combine the flour, cornstarch, butter, heavy cream, salt, and yeast until a smooth batter forms
3
Grease a 22cm springform pan with half of the mixture
4
Filling
5
Heat the olive oil in a skillet and sauté the onion until golden brown
6
Add the chicken, tomato, pimento, palmito, cornstarch dissolved in milk, salt, pepper, and heavy cream; simmer over low heat until thickened
7
Remove from heat; stir in parsley and egg
8
Cool to room temperature
9
Flour the mixture with a fork and fill the torta shell
10
Cover the torta with the remaining mixture, brush with beaten egg, and bake at 375°F for 40 minutes or until golden brown