Tudo O Que EU Congelo - ep. 4

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 2 tablespoons Chia Seeds (ground or whole; helps thicken the dough)
• 1/2 cup Water (room temperature)
• 1/4 teaspoon Salt (fine sea salt)
• 1 tablespoon Olive Oil (extra‑virgin, optional for a softer dough)
• 1 cup Cooked Shredded Chicken (cooled, can use rotisserie chicken)
• 2 tablespoons Light Cream Cheese (Requeijão Light) (softened)
• 1/2 cup Mozzarella Cheese (shredded)
• 1/4 cup Ham (diced)
• 1/4 cup Tomato (seeded and diced)
• 1 teaspoon Dried Oregano (ground)
• 1 pinch Black Pepper (freshly ground)
• 1 sheet Plastic Wrap (cut to size for layering, do NOT place in oven)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl, whisk together the all‑purpose flour, ground chia seeds, and salt until evenly distributed.

   Time: PT5M

2. Add Wet Ingredients and Form Dough

   Create a well in the center, pour in the water and olive oil, then stir with the whisk until a smooth, slightly liquid batter forms. Let the mixture sit for 5 minutes so the chia seeds can gelatinize.

   Time: PT5M

3. Prepare the Pizza‑Flavored Filling

   In a separate bowl, combine shredded chicken, light cream cheese, shredded mozzarella, diced ham, diced tomato, dried oregano, and a pinch of black pepper. Mix until the filling is cohesive.

   Time: PT5M

4. Preheat the Oven

   Set the oven to 200°C (390°F) and allow it to fully preheat.

   Time: PT5M

   Temperature: 200°C

5. Prepare Baking Sheet

   Line the baking sheet with parchment paper to prevent sticking.

   Time: PT2M

6. Assemble the Pillow Pastries

   Spoon about 1 tablespoon of batter onto the parchment to form an 8‑cm circle. Place a heaping teaspoon of filling in the center, fold the dough over to create a half‑moon, and press the edges firmly with a fork to seal. Place a small piece of plastic wrap between each pillow to keep them from sticking together.

   Time: PT10M

7. Bake the Pastries

   Transfer the sheet to the oven and bake for 15 minutes, or until the edges turn lightly golden and the dough feels firm to the touch.

   Time: PT15M

   Temperature: 200°C

8. Cool and Store

   Remove the sheet from the oven, let the pillows cool for 5 minutes, then peel off the plastic wrap. Transfer to a freezer‑safe bag or container. They can be stored frozen for up to 2 months.

   Time: PT5M

9. Reheat (Optional)

   When ready to eat, place frozen pillows in an air fryer at 180°C for 3‑4 minutes, or bake on a sheet at 180°C for 8‑10 minutes until hot.

   Time: PT5M

   Temperature: 180°C

Nutrition Facts

Calories

150

Protein

10 g

Carbohydrates

15 g

Fat

5 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour, Gluten‑Free Flour Blend
• Instead of Chia Seeds: Flaxseed Meal
• Instead of Water: Milk, Plant‑based milk
• Instead of Salt: Kosher Salt
• Instead of Olive Oil: Vegetable Oil, Canola Oil
• Instead of Cooked Shredded Chicken: Canned Tuna, Cooked Turkey
• Instead of Light Cream Cheese (Requeijão Light): Low‑fat Greek Yogurt
• Instead of Mozzarella Cheese: Provolone, Low‑fat Mozzarella
• Instead of Ham: Turkey Ham, Cooked Bacon Bits
• Instead of Tomato: Sun‑dried Tomatoes, Roasted Red Peppers
• Instead of Dried Oregano: Italian Seasoning
• Instead of Black Pepper: White Pepper
• Instead of Plastic Wrap: Parchment Paper (for non‑sticking)

Equipment Needed

• Mixing Bowl
• Whisk
• Rolling Pin (optional)
• Baking Sheet
• Parchment Paper
• Oven
• Knife
• Fork

Critical Steps — Do Not Skip

• Achieving the correct liquid dough consistency (the chia will thicken after resting).
• Sealing the edges firmly with a fork to prevent filling leakage.
• Baking until the edges are golden but not over‑browned.

Chef Tips from the Video

• Ground chia seeds integrate more smoothly than whole seeds.
• If you prefer a crispier crust, brush the tops lightly with olive oil before baking.
• Use a non‑stick skillet to test a small spoonful of batter; it should set without sticking.

Troubleshooting

Storage

Refrigerator: Can be kept for up to 3 days in an airtight container.

Freezer: Best stored frozen for up to 2 months; reheat directly from frozen.

Room temperature: Not recommended; may become soggy and spoil quickly.

Make-Ahead Tips

• Freeze the assembled, unbaked pillows on a tray; once solid, transfer to a zip‑top bag for longer storage.
• Reheat frozen pillows in an air fryer for a crisp exterior.
• Prepare the filling in bulk and store in the refrigerator for up to 3 days.

Frequently Asked Questions