Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Heart Of Palm | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Crust:
- 4 cups all-purpose flour
- 12 oz margarine
- 3 eggs
- 1 teaspoon baking powder
- 3 teaspoon cold water
- Salt
- Filling:
- 2 boneless chicken breast
- ½ cup green olives (chopped)
- ½ cup heart of palms chopped
- 2 tablespoon all-purpose flour
- 1 chopped onion
- 1 tablespoon oil
- 2 tablespoon tomato paste
- Salt
- To baste:
- 1 egg yolk
- =
Directions
Save the egg white of one egg.
Combine the yolk and remaining whole eggs with flour, margarine, baking powder and salt in a large bowl.
Mix all ingredients for about 10 minutes or until it becomes dough while holding the bowl with the hand.
Add the spoons of cold water to the mixture to reach the dough consistency.
Pat dough into a ball and let it rest while you prepare the filling.
Combine chicken breast, chopped onion, oil, salt, and 1 cup of water in a pressure cooker.
Place the pressure cooker in medium-heat and chicken is ready 10 minutes after the regulator starts to blow steam, or cook for about 30 minutes in a saucepan.
Remove cooked chicken and save the broth.
Chop chicken breast and place it in a saucepan.
Add green olives, heart of palms, tomato paste and stir in 2 tablespoon of flour.
Place sauce pan over medium heat and cook filling while adding broth slowly to give a paste like consistency.
Take small amounts of dough and press against the mold to line it up to a bit over the edge.
Fill the mold with chicken.
Make a small lid with the dough and cover the mold.
Press the lid borders against the mold to seal the line crust with the cover and cut the excess off.
Brush top of pies with egg yolk.
Preheat oven to 375 °F.
Bake for about 25 minutes of until top becomes golden brown.
Let it cool and release from molds.