1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup butter or margarine
1 egg, lightly beaten
2 tablespoons water
Filling:
1/2 cup finely chopped onion
2 tablespoons green pepper, finely chopped
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 cup chicken broth
3 cups cooked and shredded chicken
2 medium-sized carrots, peeled and cut into small cubes
1 cup grated mozzarella cheese
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup butter or margarine
1 egg, lightly beaten
2 tablespoons water
Filling:
1/2 cup finely chopped onion
2 tablespoons green pepper, finely chopped
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 cup chicken broth
3 cups cooked and shredded chicken
2 medium-sized carrots, peeled and cut into small cubes
1 cup grated mozzarella cheese
To make the dough: mix the flour and salt
Add the butter or margarine in small pieces and mix until a crumbly texture is achieved
Mix 1 tablespoon of egg with 2 tablespoons of water, then pour it over the crumbly mixture
Mix well with a fork until the dough is ready to form into a ball
Open up the dough on a floured surface into a circle about 3 cm larger than a 25cm diameter inverted baking mold
Place the dough in the mold, give it an edge by pressing the dough all around, and then prick the entire surface of the dough
Bake in a hot oven preheated to 220°C for 8 minutes
To make the filling: sauté the onion and green pepper in butter or margarine for about 5 minutes
Add the flour and mix well
Mix in the remaining ingredients, except for the cheese, and place them into the pre-baked dough
Sprinkle with cheese and bake in a hot oven preheated to 200°C for about 35 minutes
Serves 4-6 people.
