Fillings:
3 cups cooked and diced chicken
1 cup cooked and diced sweet potato
6 small white onions, cooked and chopped
1/2 cup chopped fresh parsley
1/2 cup milk
1 cup chicken broth
2 tablespoons all-purpose flour
Salt and black pepper to taste
For the crust:
1 cup all-purpose flour, sifted
1 teaspoon active dry yeast
1/4 teaspoon salt
1/2 cup cold sweet potato, mashed and chilled
4 tablespoons unsalted butter or margarine, melted
1 egg, well beaten
Fillings:
3 cups cooked and diced chicken
1 cup cooked and diced sweet potato
6 small white onions, cooked and chopped
1/2 cup chopped fresh parsley
1/2 cup milk
1 cup chicken broth
2 tablespoons all-purpose flour
Salt and black pepper to taste
For the crust:
1 cup all-purpose flour, sifted
1 teaspoon active dry yeast
1/4 teaspoon salt
1/2 cup cold sweet potato, mashed and chilled
4 tablespoons unsalted butter or margarine, melted
1 egg, well beaten
Assemble the chicken, sweet potato, and onions in layers in a 25 cm diameter round refractory form
On one side, mix the milk and chicken broth
Add the flour slowly, stirring well
Heat over medium heat, stirring until thickened
Season to taste and pour over the ingredients in the form
For the crust: sift together the flour, yeast, and salt
Add the mashed sweet potato, melted butter or margarine, and beaten egg
Mix well and open out to a thickness of about 1/2 cm
Cover the filling with the crust and bake in a moderate oven (180°C) for about 40 minutes
Serves 6.
