Prep 40 mins
Cook 15 mins
A recipe from the book Traditional Portugese Cooking, which I bought in Lisbon. I have not tried this but am posting it by request. Appologies for the vague directions but they are all I can offer as the book is not precise. I think some details were lost in translation! Servings and cooking time are guesses on my part. I can however offer this from someone who has made the recipe and liked it: "I've grated my onions and my carrots before cooking them. I haven't used muffin pans, but rolled the pastry into circles, put some filling in the center and put another circle on top and pressing the edges together. I've alse painted the tops with a little milk for a browner appearance."
- 1 (500 g) package puff pastry, thawed
- 1 chicken, quartered
- 50 g sausage, chopped
- 2 onions, quartered
- 1 carrot, chopped
- 250 ml white wine
- 100 g margarine
- salt, to taste
- piri-piri, to taste
- 50 ml milk
- 6 tablespoons flour
- In a pan, place the chicken, sausage, onions, carrot, wine, margarine, salt and piripiri.
- Cover with water and let stew over a low heat until it is well cooked.
- Remove from the heat and separate the flesh from the skin and bones.
- Cut and shred all the ingredients into little bits.
- Dilute the flour in the milk and add to the sauce of the stew, putting it over a low heat to thicken.
- Return the meat and other shredded ingredients to the pot.
- Grease little muffin tins with butter and line them with puff pastry.
- Fill and cover them with more pastry, sealing the edges together.
- Bake in a hot oven until they are just coloured.