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In a bowl, place the shredded chicken, vegetables and parsley, and mix well. Add the mayonnaise and cheese, and mix again. Reserve.
Grease and flour a small rectangular baking dish (28 x 18 cm). Reserve.
Preheat the oven to medium temperature (180°C).
In the blender cup, place the milk, eggs and mayonnaise, and beat quickly.
In a bowl, place the flour and salt. Gradually add the contents of the blender and mix until a creamy and homogeneous mass is formed. Add the yeast and mix.
Place half of the dough on the reserved baking sheet, spread the filling and cover with the rest of the dough.
Bake in the oven for 30 minutes, or until a golden surface is achieved and a toothpick, once inserted into the dough, comes out clean.
Remove from the oven and serve immediately.
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