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- Ingredients
- Recipe
- Wheat flour2 cup
- Shredded Chicken500 g
- Pea1 can(s)
- Tomato1 unit(s)
- Corn1 can(s)
- Onion and minced garlic1 unit(s)
- Olive oil3 tablespoon
- Tomato Extract100 ml
- Black pepper1 to taste
- Eggs3 unit(s)
- Milk2 cup
- Oil1 cup
- In haste, cover the chicken with water and cook for 15 minutes and after it is cooked, shred it. Now in a pan, heat the oil over medium heat and sauté the onion and garlic for 3 minutes or until golden. Add the tomato, tomato paste, pea, corn and chicken and salt pepper and sauté for another 3 minutes or until the chicken is golden. Turn off the heat and set aside
- Beat in the blender, milk, oil, egg, and a pinch of salt. Transfer to a bowl and add the flour and yeast, mixing with a spoon. Now put half the dough in a greased shape with flour and butter.
- Put the stuffing and cover with the rest of the dough. Bake at 180 degrees for 30 minutes and then just cut and serve.
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