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- Ingredients
- Recipe
- Milk500 ml
- Oil250 ml
- Wheat Flour3 cup
- Salt1 coffee spoon
- Eggs4 unit(s)
- Yeast2 coffee spoon
- Grated Parmesan Cheese25 g
- Oregano1 to taste
- Chicken Breast500 g
- Pea1 can(s)
- Corn1 can(s)
- Tomato1 unit(s)
- Onion1 unit(s)
- Tomato Corn100 ml
- Olives5 to taste
- Oregano1 to taste
- Fear INGREDIENTS 1 large chicken breast cooked for 30 minutes in a pressure cooker and shredded 1 can of chopped palm 1 can of peas with corn 100 ml of tomato sauce 1 chopped tomato 1 chopped onion olives oregano Mix all the ingredients in a bowl until you get a firm consistency and set aside.
- Pasta INGREDIENTS 500 ml of milk 250 ml of soy oil 3 cups of wheat flour 1 teaspoon of salt 4 eggs 2 teaspoons of yeast 25 g grated Parmesan cheese 1 pinch of oregano Reserve the cheese. Beat the other ingredients of the dough in the blender and add the yeast last. Pour half of the dough into a large stainless steel or aluminum roast, greased with butter. Add the stuffing on top and cover with the rest of the dough. Sprinkle Parmesan cheese and bake in a high oven (220°C), preheated, for 40 minutes.
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