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- Ingredients
- Recipe
- Milk250 ml
- Oil3/4 cup
- Egg2 unit(s)
- 1 and 1/2 wheat flour1 cup
- Baking powder1 tablespoon
- Salt to taste
- Grated Cheese to taste
- FILLING: Cook the chicken breast in the broth until tender.
- Separate 1 cup (tea) of broth from the cooking and set aside.
- Sauté the other ingredients and add the peas last.
- Shred the chicken, mix it with the broth and let it cook until dry. Reserve.
- MASS: In a blender, add the wheat flour, milk, egg, salt and beat until smooth.
- Add the yeast and beat on low speed quickly.
- ASSEMBLY: In a refractory greased with margarine, place half the dough, distribute the stuffing (don't worry if the stuffing sinks, it will work), place the rest of the dough and the grated cheese.
- Bake in a preheated oven at 180°C for 30 min.
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