Masa
1 1/2 cups all-purpose flour
1 tablespoon salt
1/2 cup vegetable oil or butter
1 egg, lightly beaten
1 tablespoon lemon juice
1 to 2 tablespoons cold milk or water
Recheio
1/2 cup diced red bell pepper
4 tablespoons chopped onion
2 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 cup chicken broth
to taste salt and black pepper
3 cups cooked and shredded chicken
1 cup breadcrumbs from fresh bread
1/4 cup melted butter or margarine
1/2 teaspoon dried thyme
Masa
1 1/2 cups all-purpose flour
1 tablespoon salt
1/2 cup vegetable oil or butter
1 egg, lightly beaten
1 tablespoon lemon juice
1 to 2 tablespoons cold milk or water
Recheio
1/2 cup diced red bell pepper
4 tablespoons chopped onion
2 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 cup chicken broth
to taste salt and black pepper
3 cups cooked and shredded chicken
1 cup breadcrumbs from fresh bread
1/4 cup melted butter or margarine
1/2 teaspoon dried thyme
To make the dough: sift the flour with salt into a bowl
Add the vegetable oil or butter and beat with two forks until you have a granulated mixture
Mix in the egg with lemon juice and sprinkle over the dough, mixing lightly with a fork
Add the milk or water and mix until the dough forms a ball
Roll out the dough on a floured surface to a circle about 30 cm in diameter
Place in a 25 cm diameter mold and give it a finish by belting the edge with two fingers all around
Poke well with a fork
Bake in a hot oven, preheated (220°C), for 10 minutes
Reduce oven temperature to 200°C
To make the filling: fry the red bell pepper and onion in butter or margarine for 5 minutes
Add the flour and mix well
Gradually add the chicken broth, mixing always
Season to taste and cook, stirring until it thickens
Add the shredded chicken and stir
Place this filling in semi-baked dough
Mix the breadcrumbs from fresh bread, melted butter or margarine, salt, black pepper, and thyme
Dust over the filling
Bake in a preheated oven (200°C) for 10 to 15 minutes.
