3 1/2 cups of flour
1 cup of butter
1 egg, beaten
1 yolk
1 teaspoon of salt
3 tablespoons of milk
Filling:
1 chicken pieces and skinless
salt
3 cloves of garlic
60 ml of oil
1 small potato
1 medium onion
1 carrot
1 stalk of celery
1 bay leaf
black pepper in grains
2 tomatoes
1/2 cup of green olives, pitted
1/2 cup of green cornmeal
1 cup of milk
1/2 cup of catupiry
3 1/2 cups of flour
1 cup of butter
1 egg, beaten
1 yolk
1 teaspoon of salt
3 tablespoons of milk
Filling:
1 chicken pieces and skinless
salt
3 cloves of garlic
60 ml of oil
1 small potato
1 medium onion
1 carrot
1 stalk of celery
1 bay leaf
black pepper in grains
2 tomatoes
1/2 cup of green olives, pitted
1/2 cup of green cornmeal
1 cup of milk
1/2 cup of catupiry
Mix the flour and butter to form a crumbly mixture
Add the other ingredients and knead until the dough is smooth
Wrap in plastic wrap and let it chill for 15 minutes
Filling:
Season the chicken with salt and garlic and cook until browned on all sides
Chop the onion, potato, carrot, and celery
Add the bay leaf, black pepper, and gradually add water
Add the tomatoes in cubes and let it simmer until the meat is tender
Remove the bones, bay leaf, and black pepper
Add the olives, cornmeal, and milk
Cook for 5 minutes
Add the catupiry and adjust the seasoning. Reserve
Assembly:
Roll out the dough, line the bottom and sides of a removable-bottom round cake pan (25 cm in diameter) with the filling
Cover and bake at 200°C for about 40 minutes.
