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Place the onion, garlic, black pepper, paprika in the already shredded chicken and heat in a pan with already heated oil. Mix for 2 min. Turn off the heat and set aside.
In the blender place the cream of milk, the corn, hit.
After beaten, throw chicken over it.
Put the olives, the chopped parsley, and the heart of palm (optional) set aside.
In a refractory, place the flour, margarine and Parmesan cheese.
Mix everything with your hands. Put half of the dough in a shape or refractory, add the stuffing and lastly the rest of the dough.
Brush with an egg yolk and bake until the toothpick comes out dry.
If it gets too dry, add a little more margarine.
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