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- Ingredients
- Recipe
- 3 1/2 cups all-purpose flour350 g
- 6 tablespoons of butter or margarine150 g
- Eggs2 unit(s)
- Cooked chicken breast500 g
- 1 cup canned corn130 g
- 1 cup of olives100 g
- 3 cloves of garlic to taste
- 1 pinch of salt to taste
- Olive oil to taste
- 1 teaspoon of smoked paprika3 g
- Tomatoes2 unit(s)
- 1 cup of cream cheese200 g
- In a bowl, place the flour, butter or margarine, the eggs and mix very well with your hands until you mix and become a homogeneous mass. No need to knead. Reserve in the fridge.
- Place the cooked chicken breast in a bowl and with the mixer, shred the chicken all over.
- In a pan put the oil, garlic and let it brown slightly. Add the paprika and stir. Add the tomatoes and sauté them.
- Add the shredded chicken breast, corn, olives, cottage cheese, salt and stir until creamy.
- Forre the bottom and sides of a false bottom shape with the dough, put the stuffing, over the stuffing put catupiry and with the rest of the dough open a lid on a plastic and cover the pie.
- Brush the pie with 1 egg yolk and bake in a preheated oven at 220°C for 35 minutes. Let cool and serve.
- You can also watch the video
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