Mixture
1 1/2 cups (chá) all-purpose flour
1/2 cup (chá) cold butter, cut into small pieces
1 teaspoon salt
1/2 cup (chá) cold water
Reheating Sauce
1 large chicken breast, boned and skinned
5 large potatoes, peeled and sliced into thick rounds
2 onions, sliced into thin rounds
Salt and black pepper to taste
Mixture
1 1/2 cups (chá) all-purpose flour
1/2 cup (chá) cold butter, cut into small pieces
1 teaspoon salt
1/2 cup (chá) cold water
Reheating Sauce
1 large chicken breast, boned and skinned
5 large potatoes, peeled and sliced into thick rounds
2 onions, sliced into thin rounds
Salt and black pepper to taste
To make the dough, create a mound with the flour and place in the center the butter and salt
Mix quickly with your fingertips and add the cold water in small increments just until it forms a ball
Don't overwork the dough
Shape into a ball, wrap with plastic film and refrigerate for 30 minutes
Cut the chicken into bite-sized pieces and reserve
Roll out the dough to about 1/8 inch thickness on a floured surface and cut into squares of 4 cm. Reserve
Assemble: in a large pot with a thick bottom, create layers alternating between chicken, potato slices, onion slices, and salt and pepper
Repeat the layers until all ingredients are used up and end with a layer of dough
Add cold water to about half the depth of the pot, cover, and simmer over low heat for 1 hour and 30 minutes
Serve immediately
