2 3/4 cups of all-purpose flour
50g of butter
1 cup of yogurt
1 egg
To taste: salt
Fillings
3 tablespoons of olive oil
1 chopped onion
3 cherry tomatoes, peeled and seeded
300g of cooked and shredded chicken breast
To taste: salt, pepper, and chopped pickle relish
2 tablespoons of green olives, pitted
1 tablespoon of cornstarch
1/4 cup of milk
1 box of heavy cream
1 beaten egg
Aid
Mold with a removable bottom pan, 23cm in diameter
2 3/4 cups of all-purpose flour
50g of butter
1 cup of yogurt
1 egg
To taste: salt
Fillings
3 tablespoons of olive oil
1 chopped onion
3 cherry tomatoes, peeled and seeded
300g of cooked and shredded chicken breast
To taste: salt, pepper, and chopped pickle relish
2 tablespoons of green olives, pitted
1 tablespoon of cornstarch
1/4 cup of milk
1 box of heavy cream
1 beaten egg
Aid
Mold with a removable bottom pan, 23cm in diameter
1 Preheat the oven to 180°C
In a bowl, mix together flour, butter, yogurt, egg, and salt until well combined
Work the dough until it becomes smooth and even
2 Divide the dough into two parts
Use one part to line the bottom and sides of the mold
Fillings
1 In a pan, heat the olive oil, sauté the onion, add the tomato, and cook for 2 minutes
Mix in the chicken, season with salt, pepper, and pickle relish
2 Add the olives, cornstarch, and milk
Cook until thickened
Remove from heat and mix in heavy cream
Let it cool before filling the torta
3 Top with the remaining dough, brush with beaten egg, and bake for approximately 25 minutes or until golden brown
Let it cool slightly before removing from the mold.
