Dough
2 tablespoons of butter
2 cups of wheat flour
2 tablespoons of grated Parmesan cheese
1 egg
1 tablespoon of active dry yeast
1 and a half cups of milk
Filling
3 tablespoons of olive oil
1 medium-sized onion, finely chopped
2 tomatoes, peeled and seeded, finely chopped
1 cooked and shredded chicken breast
1 can of corned maize drained
Salt and pepper to taste
1 tablespoon of tomato sauce
250 grams of Catupiry cheese
Dough
2 tablespoons of butter
2 cups of wheat flour
2 tablespoons of grated Parmesan cheese
1 egg
1 tablespoon of active dry yeast
1 and a half cups of milk
Filling
3 tablespoons of olive oil
1 medium-sized onion, finely chopped
2 tomatoes, peeled and seeded, finely chopped
1 cooked and shredded chicken breast
1 can of corned maize drained
Salt and pepper to taste
1 tablespoon of tomato sauce
250 grams of Catupiry cheese
Filling
Heat the olive oil in a pan, then sauté the onion until golden brown
Add the tomatoes, shredded chicken, corned maize, salt, pepper, and stir for five minutes
Remove from heat, mix in the tomato sauce and Catupiry cheese
Let it cool down
Dough
Preheat the oven to 350°F (180°C)
In a large bowl, combine the butter, flour, grated Parmesan cheese, egg, yeast, and milk
Mix until a dough forms that is not sticky to the touch
Use the dough to line the bottom and sides of a removable-bottom tart pan with a 20 cm diameter
Bake for 20 minutes
Remove from the oven and let it cool down
2 Cover the dough with the filling, then decorate with Catupiry cheese
Bake for an additional ten minutes
Serve warm.
