Pastel De Pollo

Recipe: for 4 people as main course (together with a green leaf salad) or 8 people as entrée.

For the filling, cook the chicken breasts in the lightly boiling soup for about twenty minutes with the lid closed, then cool and shred with a fork. Finely dice the tomatoes and the onion, sauté in hot oil and cook gently. Add the chicken breasts, the raisins and the finely chopped almond kernels and heat up for about ten minutes, season with salt and freshly ground pepper.

For the dough, beat the eggs and butter until creamy, add the sugar and salt and finally mix in the flour together with the baking powder with a wooden ladle until homogeneous.

Divide the dough into two halves, spread out a baking dish with one half by hand, fill with the chicken mixture and cover with the second half. Brush the top of the dough with egg yolk and sprinkle with sugar and bake in a heated oven at 180 o for about thirty minutes.

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