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- Ingredients
- Recipe
- Shredded Chicken800 g
- Butter1 tablespoon
- Onion2 unit(s)
- Tomato sauce90 g
- Salt to taste
- Black pepper to taste
- Cottage cheese250 g
- Wheat flour3 cup
- Butter or chilled margarine200 g
- Cold water45 ml
- Salt to taste
- Egg1 unit(s)
- In a pan, sauté the onion and garlic, add the shredded chicken, the tomato sauce and season with salt and pepper to taste. Dilute a spoon of wheat flour in 2 spoons of water and add it to the stew. Let it cook for 10 minutes, stirring occasionally
- Let the filling cool.
- For the dough, place the flour, margarine and salt in a bowl and mix with your fingertips.
- Add the egg and continue stirring. Gradually add the cold water until you form a smooth but firm dough. Let it rest for 15 minutes.
- Roll out 2/3 of the dough and place on a baking sheet with a removable bottom. Put the stuffing and add the cheese on top. Cover with the remaining dough
- Bake for 40 minutes or until golden. Serve hot or cold.
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