Ingredients
- FOR THE FILLING
- 1 pound boneless skinless chicken breast
- 1 (4 grams) bouillon cube (chicken)
- 4 tablespoon olive oil
- 2 garlic cloves chopped
- 1 yellow onion, chopped
- 1 cup green peas (fresh or canned)
- 1 cup whole kernel corn (canned)
- 1/2 cup water
- Salt & pepper, to taste
- FOR SECOND FILLING
- 8 ounces cottage cheese (1 cup)
- 1/2 cup cream
- FOR THE DOUGH
- 1 cup milk
- 3/4 cup oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt (to taste)
- 1 tablespoon baking powder
How to Make
-
TO PREPARE FILLING
-
Step 1: Cook the chicken breast in a saucepan with the chicken broth cube and the 4 tablespoons olive oil and 1/2 cup water until the chicken is tender.
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Step 2: Take out the chicken and set aside in a bowl, reserve the extra broth.
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Step 3: Shred the chicken and remove any cartilage.
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Step 4: Make a stew in the saucepan with the broth, chopped onions, garlic cloves.
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Step 5: Now add the peas and corn at the end.
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Step 6: Add the chicken to this mix in the saucepan and cook until almost dry.
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Step 7: Blend 2nd filling, add to 1st filling.
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FOR THE CRUST
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Step 8: Beat the milk, oil and eggs in a blender.
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Step 9: On low speed, gradually add the flour, salt and finally add the yeast.
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Step 10: Pour half of the dough batter into a greased baking mold and then add the filling.
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Step 11: Cover with the remaining dough filling.
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Step 12: Bake at 350 degrees Fahrenheit for 25 minutes or until golden.
We hope you enjoy this recipe!
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