Scale

For the Filling:

2 tbsp olive oil

2 medium onions, finely chopped

2 garlic cloves, minced

2 tomatoes, chopped

2 lbs chicken breast, cooked & shredded

½ cup chopped green olives

1 cup corn (optional)

1 cup green peas (optional)

1 cup hearts of palm, chopped (optional)

1 cup tomato sauce

A couple dashes of hot sauce

2 cups chicken broth

1 tbsp flour dissolved in ⅓ cup milk

½ cup chopped parsley

Salt & pepper to taste

For the Crust:

5 cups flour

1 tsp salt

3 egg yolks

¼–½ cup cold water

3 sticks butter (12 oz), cut into small pieces

1 egg yolk (for brushing)

1. Make the Filling:

Heat olive oil, sauté onions & garlic for 2 mins.

Add tomatoes and cook 2–3 mins.

Stir in chicken, olives, corn, peas, hearts of palm, tomato sauce, and hot sauce.

Add broth and flour/milk mixture. Simmer 10 mins, stirring, until thick.

Stir in parsley, season with salt & pepper. Let cool.

2. Make the Crust:

Mix flour and salt in a bowl. Add egg yolks.

Work in butter until crumbly. Gradually add water until dough forms. Chill for 20 mins.

3. Assemble & Bake:

Preheat oven to 350°F (175°C).

Roll out ⅔ of dough, press into 9” springform pan. Prick base.

Fill with cooled chicken mix. Cover with remaining dough, seal edges, cut slits.

Brush with egg yolk. Bake 25–35 mins until golden. Rest before slicing.