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- Ingredients
- Recipe
- Chicken breast1 kg
- Wheat flour1 kg
- way500 g
- Corn1 can(s)
- Olive1 unit(s)
- Sour cream1 can(s)
- Cottage cheese1 can(s)
- Garlic, Black Pepper to taste
- Green Smell to taste
- Lemon1 unit(s)
- Tomato sauce1 cup
- Onion and bell pepper1/2 unit(s)
- Egg Yolk2 unit(s)
- Clean the chicken breast well and wash. In a bowl season with garlic, salt, lemon and pepper.
- Pressure cook the breast for about 15 minutes. After cooking, shred.
- In a pan, sauté the shredded breast with the onion and pepper. Then add the corn, olives and tomato sauce.
- Let the sauce dry well and add the cream. Reserve!
- In a large bowl, place the wheat flour and butter and a pinch of salt, mix well until a smooth dough is left unglued.
- Forre the refractory with half the dough, put the stuffing and on top put the cottage cheese and close with the rest of the dough.
- Brush the top with the egg yolk and bake in the oven for about 40 minutes.
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