Polvorosa de Pollo

Cook Time 40 minutes plus cooking time

Servings 4

Ingredients

Dough

70g butter

85g lard or vegetable shortening

75g sugar

2 egg yolks

250g flour

5g salt

⅛ cup of red wine

Filling

2 chicken breasts, poached and shredded (we can use leftover roast chicken)

3 Roma tomatoes, deseeded and chopped finely

4 cloves of garlic, roughly chopped

1 leek, thinly sliced

1 brown onion, julienne finely

1 red capsicum, julienne finely

2 tbsp tomato paste

2–3 tbsp yellow mustard

½ cup of red wine

250ml chicken stock

Baby capers, drained and roughly chopped

Worcestershire Sauce

Olive oil

Salt and ground pepper

Method

Preheat the oven to 180°C

For the filling, in a pot or pan over medium-high heat, add the olive oil and all the chopped veggies (garlic, leek, onion, and capsicum), and sauté until nicely softened and a little coloured. Add in the chopped tomatoes and tomato paste, and cook out for a couple of minutes.

Add in the red wine and cook till almost completely evaporated. Add in the shredded chicken, a few dashes of the Worcestershire sauce and the yellow mustard. Add stock, reduce to a light simmer, and cook for 15-20 minutes, until all the flavours have combined and the sauce has thickened.

Add salt and pepper to taste throughout the cooking. Fold in the capers, and set aside to cool down while preparing the dough.

For the dough, add all ingredients into a bowl or a stand mixer and mix well to combine. Reserve half of the dough for covering the mould. 

For lining the tin, between two pieces of baking paper, use a rolling pin to flatten the dough to a thickness of 2mm-3mm, then place it in the fridge to harden for 10 minutes. Place the cooled dough on the tin and use your fingers to shape it.

Add the cooled chicken filling and cover with another layer of dough.

Place a small piece of dough and, using your fingers, press it out to cover the tin, aiming for a thin layer of 2mm-3mm. Place the cooled dough on the tin and use your fingers to shape it.

Add the cooled chicken filling and cover with another layer of dough. Make a small incision in the middle of the pie and bake in a 180°C oven for 45-60 minutes, or till nice and golden.