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2 cups of milk

2 cups of wheat flour

⅔ cup of oil

3 large eggs

100 grams of grated Parmesan cheese

1 can of cream (200 grams)

1 tablespoon of baking powder

Stuffing nº 1:

1 chicken breast cooked with water, salt and spices and then shredded

1 can of corn

1 chopped onion

Parsley and coriander

10 tablespoons of tomato pulp (can be sauce too)

1/2 cup sliced ​​pitted olives

Salt and pepper
Stuffing nº 2:

1 cup of curd (200 grams)

1 can of cream (200 grams)

A pinch of grated nutmeg

Salt and pepper

Preparation mode

First prepare the filling 1. Then, mix the ingredients and check the salt, correcting if necessary and then reserve. If the chicken is still hot, place it in the refrigerator while preparing the other steps.

After preparing the filling 1, go to the filling 2, which is just to mix the ingredients and reserve as well.

Then go to the dough, put the liquid ingredients (milk, oil, eggs, sour cream) in the blender first. Then add the Parmesan cheese and flour and beat until the dough is smooth. Then add the yeast and give just a pulse or stir with a spoon.

Tip: Preheat the medium oven (180 ° C).

When everything is ready, leave all the ingredients ready and grease a baking dish or ovenproof dish with butter and flour. Assemble your pie starting with half the dough. Spread it over the refractory. Then, spread all the chicken filling.

Then add the cream cheese and spread well, and finally the rest of the dough. And to finish, bake until golden brown (about 40 minutes).


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