Dough
2 tablespoons of butter
2 cups of all-purpose flour
2 tablespoons of grated Parmesan cheese
1 egg
1 tablespoon of active dry yeast
1 1/2 cups of milk
Filling
3 tablespoons of olive oil
1 medium-sized onion, finely chopped
2 tomatoes, seeded and finely chopped
1 cooked and shredded chicken breast
1 can of corned corn, drained
Salt and pepper to taste
1 tablespoon of soy sauce
250g of Catupiry's Cream Cheese
Dough
2 tablespoons of butter
2 cups of all-purpose flour
2 tablespoons of grated Parmesan cheese
1 egg
1 tablespoon of active dry yeast
1 1/2 cups of milk
Filling
3 tablespoons of olive oil
1 medium-sized onion, finely chopped
2 tomatoes, seeded and finely chopped
1 cooked and shredded chicken breast
1 can of corned corn, drained
Salt and pepper to taste
1 tablespoon of soy sauce
250g of Catupiry's Cream Cheese
Dough
1 Preheat the oven to 350°F
In a large mixing bowl combine the butter, flour, Parmesan cheese, egg, yeast, and milk
Mix until a dough forms that does not stick to your hands
2 Butter a 20cm diameter removable pie dish
Place the dough in the pie dish
Bake for 20 minutes
Let it cool down
Filling
In a skillet heat the olive oil over medium heat
Saute the onion until golden brown
Add the tomatoes, chicken breast, corn, salt, pepper, and soy sauce
Cook for 5 minutes
Turn off the heat, mix in the Catupiry's Cream Cheese, and let it cool down
Spread the filling over the dough, top with more Catupiry's Cream Cheese, and bake for 10 minutes at 350°F
Serve warm.
