Venezuelan chicken pot pie (Pastel de polvrosa Venezolano) from Gran Cocina Latina: The Food of Latin America by Maricel E. Presilla

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Allegra on January 23, 2013

    This was perhaps one of the most bizarre combination of ingredients to ever go into a single dish, but it was fantastic! The crust did indeed, as the author described, powder into dust during eating; an unusual yet addictive sensation. The dough was very tricky to work with but well worth the hassle. I ended up rolling out bits and pieces and molding it around my springform pan. The filling was punchy, tangy, exciting; just wonderful. Beware the salt! For most of the recipes in this book I've had to dramatically reduce to my own tastes. I would make this again for sure! Now if only there wasn't nearly a pound of butter in it.....

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