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 onion, finely chopped
2 diced tomatoes, seeds removed
1 cooked chicken breast, shredded
1 can of corned corn, drained
Salt and pepper to taste
1 tablespoon of mayonnaise
250g of Catupiry 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 onion, finely chopped
2 diced tomatoes, seeds removed
1 cooked chicken breast, shredded
1 can of corned corn, drained
Salt and pepper to taste
1 tablespoon of mayonnaise
250g of Catupiry cheese
Dough
In a large bowl, mix the butter, flour, Parmesan cheese, egg, yeast, and milk until a smooth dough forms that doesn't stick to your hands
Use the dough to line the bottom and sides of a 20cm removable tart pan
Bake in a preheated oven at 180°C for 20 minutes
Let it cool down
Filling
Heat the olive oil in a pan over medium heat and sauté the onion until golden brown
Add the tomato, chicken, corn, salt, pepper, and mayonnaise
Cook for 5 minutes
Turn off the heat and mix in the Catupiry cheese
Let it cool down
Cover the dough with the filling and decorate with more Catupiry cheese
Bake in a preheated oven at 200°C for 10 minutes
Serve hot.
