Chicken and palm hearts pie

Name: Chicken and palm hearts pie (Pastelão de frango e palmito)
Cuisine: Brazilian
Ingredients: 700 g/1½ lb skinless chicken breast portions; 4 cloves garlic, crushed; 60 ml/4 tbsp vegetable oil; 1 onion, chopped; 4 tomatoes, peeled and seeded; 300 g/11 oz drained canned palm hearts, chopped; 30 ml/2 tbsp fresh parsley, chopped; 4 spring onions (scallions), finely chopped; salt and ground black pepper; salt and ground black pepper; 850 g/1 lb 14 oz/7½ cups plain (all-purpose) flour; 10 ml/2 tsp salt; 300 g/11 oz lard or butter, or half and half of each; 300 g/11 oz lard or butter, or half and half of each; 300 g/11 oz lard or butter, or half and half of each; 2 egg yolks; 1 egg yolk and 5 ml/1 tsp olive oil, to glaze; 1 egg yolk and 5 ml/1 tsp olive oil, to glaze

Pastelão de frango e palmito

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food and Cooking of Brazil

By Fernando Farah

Published 2011

About

Palm hearts are harvested from the soft core of the palm tree and are extremely popular in Brazilian cooking. They can be eaten raw or cooked. Even in Brazil it is difficult to obtain fresh palm hearts, and when available they are very expensive, so this dish is usually made with canned ones.

Ingredients

For the filling:

700 g/1½ lb skinless chicken breast portions
4 cloves

Americas
Brazil
Pie

Method

1 Chop the chicken breasts into small cubes and place in a bowl. Add the crushed garlic, season with salt and pepper, mix well and leave to marinate for 20 minutes.

2 To make the pastry, sift the flour and salt into a large bowl. Rub in the fat with your fingers until the mixture resembles fine breadcrumbs. Mix in the egg yolks, and enough water to form a dough. Gather into a ball, and