Chicken lattice Pie with palm hearts ( Pastel de pollo y palmitos)

For my taste this has been one of the most delicious recipes of the last time.
Chicken Tart with hearts of palm.
For the rest, if someone does not want hearts of palm, it's okay not  add them.
I love  chicken tarts. And the crust is absolutely delicious.
Also this cake can be made with another filling.


Source  Recetario Lider - Chile  2014 (Paula Hurtado)

Ingredients

Crust

6 tablespoon of butter
2 cups all purpose flour
pinch of salt 
pinch of sugar
cold water

Filling

2 tablespoon butter
1/2 chopped onion
2 tablespoons all purpose flour
2 cups milk
pinch of nutmeg}salt and pepper
1 chicken breast boiled in water with some carrots , celery and green onions)
1 tin  palm  hearts in slices (480 grams)
1 cup grated  cheese (cheddar or parmesan)
1 egg for brush the pastry



Method

Crust



In the processor or in a bowl put the flour, salt, sugar and butter. Process until the dough has the consistency of bread crumbs.
 Add 3 to 4 tablespoons of cold water. Process until you make a dough ball. Wrap in plastic and put in refrigerator 30 minutes.


Filling

In a frying pan heat the butter over medium heat with a few drops of oil and add the onion, cooking 4 to 5 minutes.
Add the flour and cook a few  minutes.- 

Remove from the heat and add  the milk, until incorporated., Season with salt and pepper and a pinch of sugar. 
Return to the fire and cook always stirring 3 minutes.
Remove and let cool slightly.

Add the chicken, palm hearts and cheese, stir and reserve.

On a lightly floured work surface, roll out each of the pastry.
Place one pie crust in the bottom and up the sides of a pie pan. 
Pour the filling over the top.
Top with second pie crust (a lattice style is easy and look pretty) 

To make the ribbons:

 Roll out the pastry cut each piece into long, thick ribbons, about 3 cm wide. Make enough to cover the top. Weave the ribbons together on a piece of baking paper and chill in fridge for 15 minutes to firm up.
Carefully slide the pastry lattice from the baking paper and lay on top of the pie. Trim the excess pastry and lightly press to seal

Brush the ribbons  with the egg and cook in oven at 180 ° C (370 F) about 25 minutes or until golden.
 Remove and let stand for a few minutes before desmolding  and cutting.
Serve with some salads.

print recipe here

En español 
tarta de pollo y palmitos