Chicken, chorizo, and olive tart

Ingredients

• 1 whole chicken, cut into medium-sized pieces
• 3 tablespoons of soy sauce
• the juice of 1 lemon
• 720 ml of water
• 1 ½ cups of salt
• 1/4 teaspoon of pepper
• 120 g of butter
• 2 chorizo sausages, cut into rounds
• 1 package of Vienna sausages, sliced
• 240 ml of chicken broth
• 75 g of green olives
• 1 carrot, diced
• 3 medium-sized apples, peeled and diced
• 75 grams of mushrooms
• 2 tablespoons of flour mixed with 240 ml of water
• 2 hard-boiled eggs, cut into quarters
• 60 g of flour
• 1 tablespoon of salt
• 130 g of vegetable fat
• 60 ml of cold water
• 1 egg beaten for gilding

Marinate the chicken in soy sauce and lemon juice.

Let it rest for 15 minutes.

Place the chicken in a pot with water, salt, and pepper.

Cook until it is tender.

In a pan, melt the butter and cook the chicken.

Add the chorizo and the sausages.

Pour in the broth and let it simmer.

Add the olives, carrots, apples, and mushrooms.

When the vegetables are tender, thicken the broth with flour mixed with water.

Pour in into an oven-safe dish and top with hard-boiled eggs.

Preheat the oven to 200 °C.

In a mixing bowl, combine the flour and salt.

Incorporate the vegetable fat.

Just add enough water to form the dough.

Roll out the dough on a surface until it is thin.

Place it on top of the dish with the chicken.

Trim the excess.

Press the dough around the edges to help it stick and form a good seal.

Brush with beaten egg and bake until the crust is golden brown.