Creamy Palmito pastry

  • 1 kg of shredded chicken breast
  • 2 tablespoons of margarine
  • 1 grated onion
  • 1/2 cup all-purpose flour
  • 1/2 liter of milk
  • 1 can of tomato sauce (traditional)
  • 1 jar of Induspar Palmito
  • salt to taste
  • 1 package of pastry dough
  • paper towel
  1. Fry the grated onion in the margarine until golden brown.
  2. Add the flour and stir until it becomes a moist flour.
  3. Add the milk and stir until it thickens.
  4. Add the tomato sauce and add salt if necessary.
  5. Add the Induspar Palmito cut into pieces.
  6. If desired, add green scent and olives.
  7. Fill the dough without overdoing it, because when it is time to close the filling it can leak.
  8. Close the dough and fry the pastries.
  9. Then drain the pastries on a plate lined with paper towels.
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