Creamy Chicken Torta

Name: Creamy Chicken Torta
Yield: 12
Ingredients: 2 cups (1 3/4 teaspoons) of milk; 3 cups (1 3/4 teaspoons) of all-purpose flour; 1 cup (3/4 teaspoon) and butter; 100g of grated Parmesan cheese; 1 tablespoon of active dry yeast; 2 eggs; 1 can of heavy cream; Filling; 1 cooked, boned, and shredded chicken breast; To taste, chopped fresh herbs; 100g of catupiry; 1 can of heavy cream; 1 cup of scalded corn kernels

1
2 cups (1 3/4 teaspoons) of milk
2
3 cups (1 3/4 teaspoons) of all-purpose flour
3
1 cup (3/4 teaspoon) and butter
4
100g of grated Parmesan cheese
5
1 tablespoon of active dry yeast
6
2 eggs
7
1 can of heavy cream
8
Filling
9
1 cooked, boned, and shredded chicken breast
10
To taste, chopped fresh herbs
11
100g of catupiry
12
1 can of heavy cream
13
1 cup of scalded corn kernels

Ingredients

1
2 cups (1 3/4 teaspoons) of milk
2
3 cups (1 3/4 teaspoons) of all-purpose flour
3
1 cup (3/4 teaspoon) and butter
4
100g of grated Parmesan cheese
5
1 tablespoon of active dry yeast
6
2 eggs
7
1 can of heavy cream
8
Filling
9
1 cooked, boned, and shredded chicken breast
10
To taste, chopped fresh herbs
11
100g of catupiry
12
1 can of heavy cream
13
1 cup of scalded corn kernels

Directions

1
In a blender, combine the milk, flour, butter, Parmesan cheese, yeast, eggs, and heavy cream
2
Filling
3
In a bowl, mix together the chicken, herbs, catupiry, heavy cream, and corn kernels
4
In a greased baking dish, place half of the dough, the filling, and top with the remaining dough
5
Bake in a preheated oven at 200°C for 40 minutes or until the surface is golden brown and crispy.

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