The star of this post is massa podre! I made some mini tarts, but that’s the least important thing because this dough is fantastic!
The recipe proposed making a large chicken pie with catupiry, but as I only had a little bit of sautéed chicken, I decided to make half the recipe to test the dough.
I can’t wait to make a big pie with it because it’s FANTASTIC! I got it from the Orkut community (Cooking-Recipes).
Massa:
3 cups of wheat flour;
1/2 cup of margarine;
1/2 cup of oil;
1 yolk;
1/2 cup of milk;
1 spoon of baking powder;
1/2 teaspoon of salt.
If you are making a large pie, simply knead all the ingredients well, line a mold, preferably with a removable rim, add the filling of your choice, cover with the rest of the dough and place in the oven to brown. The dough is great to work with, you hardly even need a rolling pin to roll it out.
I lined the pie molds, put the chicken filling and grated parmesan on top (I left it open like a quiche) and took it to bake. It was incredible! But use this dough for any pie or quiche and it turns out TOP.
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