Chicken pie "Alentejo" Style

This pie even that it comes from Alentejo it eaten a little bit all over Portugal. The original version uses lard and it’s made in individual format. There is different ways to do it, this one even that is one the most traditional is as good.


For the pastry:

  • 250 gr flour
  • 200 gr butter
  • 3 eggs
  • Water ( as necessary)
  • Salt (pinch)
  • Nutmeg (pinch)

For the filling:

For the pastry. Mix together the  butter with the flour and a pinch of salt and the nutmeg. Add the eggs one by one and add water till the pastry is without lumps and a little bit runny.

Rest for one to hour and a half. After rest work the pastry till it gets a smooth pastry that you can shape ( around 10 to 15 min).

For the filling.

Fry the onion and the garlic in olive oil and the choriço. When its fragrant and the onion is cooked ( around 5 -10 minutes).Add the chicken ( previously cuted ) and fry it a little bit. Add the vinegar and the wine and let it evaporated and cooked.

Add the herbs in a bouquet and enough water to cover the chicken. If you want more flavour you can add a good chicken stock or one done by you. Let it boil, reduce to medium low and simmer till the chicken is cooked.

After the chicken is cooked, take it out from the pan( already turned off) and let it cool. Debone the chicken and take the herb bouquet our from the liquid

In another pan and the other onion with the butter,braise a little and add the flour mixing always. Slowly add some of the liquid where you cook the chicken and keep mixing. Keep doing that till you have all the liquid inside or enough filing made( Even that you don’t use all the liquid try to use all the choriço and onion for the flavour)

Add the chicken and mix well and then add chopped parsley. Add the eggs yolks and mix well till there is a uniform filling. Taste for salt and pepper and took it from the stove.

Set the oven for 180º.

If you want to make a easy way put the filling in a non stick pan that goes to the oven and put the pastry on top covering all not letting any holes.You also can put the filling under and covering the sides, then add the filling and cover it with more pastry on top.

Alentejo way is to put in small patty tins covered with pastry.Let it cooked for 30 min or till the pastry is done.


Serve with a salad. If you want you can make the pie without the pork, Add mushroom and keep the same method Enjoy