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1 Boiled and shredded chicken breast
250 grams of wheat flour
1 egg
75 milliliters of milk
15 grams of melted butter
1 spoon of Cachaca (liquor)
½ large onion chopped
1 clove garlic
1 onion
6 chopped dried tomatoes hydrated in hot water
2 tablespoons of tomato sauce
cream cheese
1 pinch of sugar
Chili pepper
½ spoon of salt


  1. The first thing is to sift the wheat flour, then add the salt and sugar, stir with a spoon to homogenize. Next, we add the egg and the melted butter, wait 10 seconds and pour the milk at room temperature. Stir with a spoon and integrate all the ingredients little by little. Add the tablespoon of cachaca, if this Brazilian drink is not available, it can be replaced by rum.
  2. We proceed to knead until we obtain a smooth bun, with a medium-hard texture so that it offers resistance when pressed with the finger, tending to return to its original state. Then put the bun to rest to relax the gluten at room temperature (approximately 30 minutes) covered with a film in order to avoid dehydration.
  3. Sauté the onion with the garlic, add the shredded chicken, the chopped dried tomatoes hydrated in hot water, and the chili pepper, sauté everything for a few minutes and add the onion and the tomato sauce, stir, turn off the heat and reserve the filling .
  4. We roll out the dough very thin, for this task we recommend using a homemade pasta sheeter, it is important that the dough is thin because this way it will be friable and it will inflate, forming the typical grainy surface of this cake.
  5. Cut into strips at least 13 cm wide, place a couple of tablespoons of filling and pieces of cream cheese (Remember to paint the edges with egg white to obtain a tasty appearance). Close the dough by doubling it. Crush the edges with your knuckles and cut them into a rectangle.
  6. We fry the cakes in oil on both sides until golden brown.

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