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- Ingredients
- Recipe
- Wheat flour200 g
- Margarine250 g
- Shredded Boiled Chicken Breast500 g
- Cream cheese1 unit(s)
- Corn1 unit(s)
- Onion1 unit(s)
- Quetro1 tablespoon
- Garlic3 unit(s)
- Tomato1 unit(s)
- Black pepper to taste
- Salt to taste
- Filling Sauté the cooked chicken breast, with 1 onion, 3 cloves of garlic and salt, black pepper, chopped cheese, tomato, add 1 unit of cream cheese, 1 can of washed and drained green corn.
- Pasta In a bowl, mix the flour with the margarine at room temperature, add the salt and mix until a homogeneous mass is formed, bake the mass and line it with a round shape with a removable bottom with a diameter of about 21 cm, reserve a part of the mass. to cover the pie, put the stuffing in the dough when it is cold, then and only cover with the rest of the dough, it was reserved, take it to the oven preheated to 180°C for 40 minutes, until the dough is golden, remove, and serve
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