Ingredients for the dough:

  • 500 g of strong wheat flour
  • 250 ml (one glass) of dry white wine
  • 100 ml of sunflower or corn oil
  • 150 ml of mild olive oil
  • 1 egg
  • Salt to taste

Ingredients for the filling:

  • 3 whole Nutrave chicken thighs
  • 2 large red peppers
  • 2 large sweet onions
  • 2 tablespoons of capers
  • 1 can of olives stuffed with peppers
  • 1 pinch of ground cumin
  • 1 pinch of paprika
  • Salt to taste


For the dough:  Place the flour in a bowl, making a hole in the centre, like a volcano, and add the white wine, corn oil and olive oil, in that order, followed by the salt and knead generously for 4 to 5 minutes, until obtaining a uniform and consistent dough. The consistency of the dough is correct when it does not stick to the bowl or to your hands. If it is still sticking, add a touch more flour.

Now, on the surface where you are preparing the dough, add a touch of flour and roll it out with a rolling pin. Repeat this several times to ensure that the dough is easy to work with. Place the dough in the mould that will be used for baking the pie and create a base, leaving the edges on the outside, so that later they can be stuck to the dough used for the top crust of the pie. I used a round mould and added a little butter on the bottom, so that the dough would not stick during baking, but the shape of the mould is merely a form of presentation. Set aside.

Cook the chicken in a pan with water and salt for 30 minutes, leaving it half cooked. Remove from the heat, leave to cool, shred and set aside. Cut the peppers and onions into julienne strips and sauté them with a little olive oil for around 10 minutes, until they have started to soften. Finely chop the capers and olives and add them to the pan, stirring frequently. Then add the chicken that you cooked earlier, stir together and sauté for a few more minutes. Put the filling to one side.

Now, add a generous amount of filling on top of the base made earlier and repeat the steps above with the dough, but this time to use as the top crust of the pie. Whisk the egg and use it to brush the top of the dough.

Preheat the oven to 180º and bake for around 45 minutes, making sure that it is not overly browned.

Recipe sent by María Teresa Alemán, winner of a bundle of products in the 15th Pepe Rodríguez Challenge