Dough
2 cups (chá) of wheat flour
1 spoonful of baking powder
1/2 cup (chá) of butter
2 eggs
2 spoonsful of water
1 egg yolk for brushing
Filling
500 g of cooked and shredded chicken (or beef)
3 sweet potatoes
1 carrot
1 spoonful of olive oil
1 large can of palmito
2 diced tomatoes without skin
Salt and black pepper to taste
Dough
2 cups (chá) of wheat flour
1 spoonful of baking powder
1/2 cup (chá) of butter
2 eggs
2 spoonsful of water
1 egg yolk for brushing
Filling
500 g of cooked and shredded chicken (or beef)
3 sweet potatoes
1 carrot
1 spoonful of olive oil
1 large can of palmito
2 diced tomatoes without skin
Salt and black pepper to taste
Filling: Cook the sweet potato and carrot separately in water until they're tender
Drain and mash with a fork
Combine the two purees and add the shredded chicken
Heat the olive oil and sauté the diced tomatoes
Add the chicken and mix until you get a uniform mixture
Season with salt and black pepper, then remove from heat
Add the chopped palmito and reserve
Dough: Mix the flour with the baking powder
Add the butter and mix with your hands until you form a thick dough
Add the eggs and water and knead until you get a smooth dough
Assembly: Divide the dough into three parts
Roll out 2/3 of the dough on a floured surface and line a removable tart pan
Spread the cold filling and cover the tart with the remaining dough
Brush with egg yolk and bake in a medium oven until lightly golden.
