Instructions

1. 1.

   Start the filling by heating the oil in a wide pan and browning the diced onions and minced garlic until they become fragrant and translucent.

   2 tbsp Olive oil, 2 pc Yellow onion, 2 pc Garlic cloves

2. 2.

   Stir in the chopped tomatoes and sauté briefly until they break down and soften into the base.

   2 pc Tomatoes

3. 3.

   Shred the chicken breasts and integrate it along with olives, corn, peas, and chopped hearts of palm. Pour in the tomato sauce, chicken broth, and a hint of hot sauce, stirring everything to combine.

   900 g Chicken breast, 80 g Green olives, 2.4 dl Sweet corn, 2.4 dl Green peas, 2.4 dl Heart of palm, 2.4 dl Tomato sauce, 4.8 dl Chicken broth, 1 ml Hot sauce (a couple of dashes)

4. 4.

   Thicken the mixture by stirring in the flour-milk slurry. Simmer over low heat until the sauce becomes creamy and holds its shape, then finish by folding in fresh parsley. Set aside to cool.

   1 tbsp Flour (dissolved in milk), 5.3 tbsp Milk 3%, 15 g Parsley, fresh

5. 5.

   For the pastry, blend flour and salt in a bowl, then mix in the egg yolks. Work the cold butter pieces into the flour with your fingertips until it feels like coarse sand.

   625 g Flour, 1 tsp Salt, 3 pc Egg yolks, 340 g Butter

6. 6.

   Gradually incorporate cold water until a cohesive dough forms. Wrap and refrigerate for 20 minutes.

   4 tbsp Water

7. 7.

   Roll out two-thirds of the chilled dough and line a deep springform pan. Fill with the cooled chicken mixture. Cover with the remaining rolled dough, crimp the edges to seal, and make a few small slits in the top for steam.

8. 8.

   Glaze the top with the beaten egg yolk and bake in a preheated oven at 180°C for roughly 30 minutes, or until the crust is beautifully bronzed and crisp.

   1 pc Egg yolks (for brushing)