Grandma's Tortei with Squash and Chicken
These handmade stuffed pasta pockets, filled with slow-cooked shredded chicken and creamy kabocha squash, are a beloved jewel of Italo-Brazilian home cooking. Rich, comforting, and made entirely from scratch, each bite carries the warmth of generations of grandmothers who turned simple pantry staples into something unforgettable.
🛒 Ingredients
6 servings
- 1 kg (8 cups) all-purpose flour
- 3 whole eggs
- 1 pinch of salt
- 1 tablespoon oil
- Warm water as needed
- 1 kg (2.2 lb) chicken thighs and drumsticks
- 1 large onion, finely chopped
- 5 garlic cloves, minced
- 2 ripe tomatoes, diced
- 200 ml (¾ cup) tomato sauce
- Oil for sautéing
- Fresh or dried herbs to taste (thyme, parsley, bay leaf)
- 1 kabocha squash or ripe pumpkin
- 200 g (2 cups) grated Parmesan or hard cheese
- 500 g (4 cups) breadcrumbs
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Make the dough: mound the flour on a work surface and create a well in the center. Add the eggs, salt, and oil. Mix from the inside out, gradually adding warm water until you have a smooth, elastic dough that no longer sticks to your hands.
- 2
Cover the dough with a clean cloth and let it rest for 20 minutes at room temperature.
- 3
Prepare the chicken: sauté the onion and garlic in oil over medium heat until soft and golden. Add the chicken pieces, diced tomatoes, tomato sauce, and herbs. Simmer over low heat until the chicken is fully cooked, tender, and falling off the bone.
- 4
Remove the chicken from the pan, discard the bones and skin, and shred the meat finely with a fork. Set aside.
- 5
Cook the kabocha squash (skin on) in a small amount of water until very tender. Drain, peel, and mash the flesh into a smooth purée.
- 6
In a large bowl, combine the shredded chicken, squash purée, grated cheese, and breadcrumbs. Mix until you have a firm, cohesive filling. Season with salt to taste.
- 7
Roll the rested dough into long, thin sheets. Place small mounds of filling (about 1 teaspoon each) at regular intervals along one half of each sheet.
- 8
Fold the other half of the dough over. Press firmly around each mound to seal out any air, then cut out the tortei. Pinch the edges tightly shut, just like you would seal a small turnover.
- 9
Cook the tortei in a large pot of well-salted boiling water for 4–5 minutes, until they float to the surface. Serve immediately with the reserved chicken sauce or a herb-infused butter.
💡 Chef's Tip
If your squash purée is too wet, drain it in a colander for a few minutes before mixing — this keeps the filling firm and prevents soggy dough. Uncooked tortei freeze perfectly: lay them in a single layer on a floured tray first, then transfer to a freezer bag.
Similar Recipes
Same category — Poultry
🍽️ Complete your meal
More ideas to accompany this dish
