HIDDEN CHICKEN - With video

Ana from the States, asked our help for her husband's birthday party. But things aren't always as easy as they look, she had some guidelines for the snacks.
Ana wanted finger foods, but not coxinhas or any other popular brazilian party food... She didn't want to deal with all that frying. But the worst was still to come: It needed to be a tipical brazilian dish, since this was the party's theme.
We don't offer this kind of services, but it would be an honor to help an afflicted reader and since Chocorango loves a challenge, we started researching for ideas.


After trying a couple recipes with no success, we came up with this Hidden Chicken, you don't need any silverware or even a plate. We're not really sure if it's origin is brazilian, but is a very popular and delicious dish!


The base is a the same pastry as a quiche, the filling is a well seasoned chicken, and a creamy mashed potatoes and then crunchy potato sticks.


Ana, we hope you like this dish as much as we from Chocorango did!


Ps. Don't forget to watch and comment about the video!

Base
10.6oz flour
1/2 tsp salt
1/2 tsp baking powder
3.5oz cold butter
1 large egg
2 tbsp cold water


Filling
1 small onion diced
Butter
10.6oz cooked and shredded chicken
1/2 cup corn
Fresh ground pepper
Oregano
Basil
Salt


Mashed Potatoes
10.6oz potatoes
3.3oz milk
1 tbsp butter
Salt


For the finishing touch
3.5oz cream cheese
Potato sticks


Preparation


1. Mix the flour, salt, baking soda and baking powder in a bowl. Add the cold butter and mix it with the tips of your finger.
2. Add the egg and cold water and mix it until all the ingredients are well combined. Do not knead the dough. Add more water or slour if needed. Place the dough in the fridge wrapped in plastic for 15 minutes.
3. Preheat the oven to 355°F. Reserve a muffin pan.
4. Place a thin layer of dough in the pans. Poke holes with a fork and bake for 20 minutes or until the dough is golden brown and crunchy. Remove from the pan and let cool over a wire wrack. Reserve.


Filling
5. In low heat, sautee the onion in butter untiil transparent. Add the shredded chicken and sautee a little more. Add the tomatoes and corn, mix it. Season with pepper, oregano, basil and salt. Reserve.


Mashed Potatoes
6. Simmer potaoes (do not peel them) in water in a little salt. Once soft, drain the water, remove skin and mash them.
7. In low heat, cook the mashed potatoes with butter and milk until you get a thin consistency. Add salt. Remove from heat and reserve.


For The Finishing Touch
8. In each little pie crust, place a little bit of the chicken filling (it doesn't need to be cold), add some pressure. Add a little bit of cream cheese and mashed potatoes (it doesn't need to be cold). Sprinkle as much potato sticks as you wish.
9. Reheat in a 355°F oven for 5-10 minutes and serve.


Tips: You can freeze the baked pie crusts up to 3 months. The chicken filling can also be stored in the freezer up to 3 months. The mashed potatoes can also be freezed up to 3 months, but is better to make it the same day you will serve it. Thaw the pies/chicken filling in room temperature for 30 minutes, build them and bake them until they're hot. If you're going to freeze the mashed potatoes, you can freeze it already biult. Sprinkle the potato sticks after it comes out of the oven.


Makes 30 little pies.