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- Ingredients
- Recipe
- Chicken breast700 g
- Corn (optional)200 g
- Peas (optional)200 g
- Heart of palm (optional)200 g
- Olive (optional)200 g
- Tomato sauce180 ml
- Cream Cheese200 g
- Sour cream240 g
- Eggs3 unit(s)
- Wheat flour250 g
- Grated Cheese50 g
- Oil375 ml
- Salt1 teaspoon
- Milk500 ml
- Baking powder1 tablespoon
- Filling: Cook the chicken breast with bay leaf and salt and shred it in advance. You can use the already-prepared shredded chicken breast. In a pan, sauté garlic, onion and oil. Add the shredded breast, corn, peas, hearts of palm and olives. Adjust salt if necessary. Add the tomato sauce little by little. Be careful not to get soaked. The chicken needs to be moist but not broth at the bottom. Add parsley to taste. Vegetarian Version: Replace the chicken with carrots and boiled potatoes. Follow with the other ingredients except the tomato sauce.
- Cream cheese: Add the curd and cream to a pan and place over low heat, mixing well until both ingredients are incorporated. It cannot boil!
- Pasta: Mix all ingredients in a blender.
- Preheat the oven to 180°C for 10 min.
- Mounting: Grease a baking sheet with oil or margarine. Pour half of the dough into the baking dish; arrange the filling over the dough, fill in all the spaces so that the pie is very juicy. Over the filling, pour the cream cheese. Finally, pour in the rest of the dough. Bake for approximately 35 to 40 min at 180°C or until golden. Good appetite 🍴
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