Stuffing
1/3 cup chopped green onion
4 tablespoons cornstarch
1 tablespoon salt
1.8 kg boneless chicken breast, thighs, and wings
1 onion, cut into small pieces
4 cloves garlic, minced
4 large tomato chunks
1 can of drained corn kernels
1 teaspoon paprika
Crust
3 cups all-purpose flour
1/2 cup vegetable oil
1/2 cup milk
1/2 cup butter
1 tablespoon active dry yeast
1/2 teaspoon salt
Optional
1 egg, for brushing
Accessories
29 cm diameter pie mold
Stuffing
1/3 cup chopped green onion
4 tablespoons cornstarch
1 tablespoon salt
1.8 kg boneless chicken breast, thighs, and wings
1 onion, cut into small pieces
4 cloves garlic, minced
4 large tomato chunks
1 can of drained corn kernels
1 teaspoon paprika
Crust
3 cups all-purpose flour
1/2 cup vegetable oil
1/2 cup milk
1/2 cup butter
1 tablespoon active dry yeast
1/2 teaspoon salt
Optional
1 egg, for brushing
Accessories
29 cm diameter pie mold
Stuffing
In a blender, blend together the tomato, onion, garlic, paprika, and salt
Place in a pan
Add the chicken and cook on low heat until tender
Remove from heat, debone, and cut into cubes
Dissolve cornstarch in a little water, add to the saucepan, and cook, stirring, until thickened
Add the chicken, green corn, and chopped onion; mix well and let cool
Crust
Preheat oven to high temperature
Mix together flour, yeast, and salt
Add butter and vegetable oil; knead with fingertips until a crumbly mixture forms
Add milk and knead until a homogeneous dough is formed
Bake the pie for 2-3 hours or until golden brown
Let cool before serving.
