-DOUGH-
1 lb Less 2 tb all purpose flour
2 Egg yolks
1/4 lb Crisco
1/2 c Vegetable oil
1/2 c Cold water
1 ts Salt
FILLING
1 3-lb chicken -or-
2 1/2 lb Chicken breasts with bones;
-cut up
2 md Onions; chopped
2 Cloves garlic; crushed
1/2 Bell pepper; chopped
4 Tomatoes; peeled, seeded and
-chopped
1 c Heart of palms; chopped
1/2 c Chicken stock
1 Bayleaf
1/2 ts Thyme
1 pn Chili pepper
Salt and pepper to taste
3 tb Olive oil
2 tb Flour
1. Make dough: Place flour and salt in a bowl and cut in the Crisco until
it resembles coarse meal. Add the rest of the ingredients and knead to form
a firm dough. Chill 2 hours.
2. Season chicken with salt and let stand 1 hour. Rinse.
3. Brown chicken withou skin in the oil. Add the onions and cook until
translucent,
4. Add the bell pepper, the garlic , the tomatoes, salt, pepper, bayleaf,
thyme and chili pepper. Cover pan and simmer25 to 30 minutes.
5. Let cool in the sauce. Remove the bayleaf
6 Remove chicken from the sauce and remove the bones. Cut chicken into bite
size pieces. Set aside. ( you should have 1 cup sauce} If not cook it down
to 1 cup or add chicken broth.
7. Stir flour into broth and add to the sauce in the pan. Cook until thick,
stirring constantly. Cook 2 minutes over high heat.
8. Return chicken pieces to thickened sauce, off the heat. Stir to combine.
Let cool.
9. Wash hear of palms with lemon and water. Drain well.
10. Roll out dough to 1 1/2 ” thick, fold in 3. Divide dough in 2 portions.
11. Roll out first portion and line a Pyrex with it. The rolled out dough
should pass the edges by 1 inch.
12. Spoon chicken filling into dough, top with hearts of palms.
13. roll out second portion of dough and place it on top to cover, Press
edges to adhere.
14. Cut off excess dough.
15. Make a chimney on top. Decorate with trimmings.
16. Brush with egg yolk
17. bake in a preheated 350 F for 30 minutes.
NOTES : Freezes well.
Yields
1 Servings