Traditional recipes

Chicken and ghee tart

Chicken and ghee tart

dough-in a bowl mix the egg with the salt and the diced butter, add the flour mixing with a spatula and gradually the water.

Knead a homogeneous dough by hand. Spread the dough on the floured table.

Place in a greased pan lined with flour, lightly press with your fingers on the sides and in the corners, cut the excess dough with a knife.

Prick with a fork and put in the fridge while we prepare the filling.

Filling-chicken breast cut into larger pieces, season with spices to taste (salt, pepper, paprika, rosemary)

Heat 2 tablespoons of oil, add the chicken breast and brown it on all sides until it leaves all the liquid.

Chop the ghee and heat them together with the green onion in hot oil, add the crushed garlic, 1 cup of water, spices to taste and leave on the right heat until it drops.

Remove the tray from the fridge, add the chilled beef, chicken, pieces of pepper, pieces of cheese or grated.

Beat the egg with the milk and pour over the tart.

Put the tray in the preheated oven for about 30 minutes at 180 degrees C, until it browns nicely.