1 1/2 kg of chicken in pieces (thighs)
4 cloves of garlic, mashed
salt to taste
2 tablespoons of olive oil
3 chopped tomatoes
4 sprigs of rosemary
4 tablespoons of all-purpose flour
1/2 cup of water
FILLING:
3 eggs
1 1/2 cups of milk
3/4 cup of olive oil
2 cups of all-purpose flour
1 tablespoon of baking powder
salt to taste
1 1/2 kg of chicken in pieces (thighs)
4 cloves of garlic, mashed
salt to taste
2 tablespoons of olive oil
3 chopped tomatoes
4 sprigs of rosemary
4 tablespoons of all-purpose flour
1/2 cup of water
FILLING:
3 eggs
1 1/2 cups of milk
3/4 cup of olive oil
2 cups of all-purpose flour
1 tablespoon of baking powder
salt to taste
To make the filling: Clean the chicken and season with garlic and salt to taste. Reserve
Water the olive oil in a large pan and add the seasoned chicken
Cook, stirring occasionally, until the chicken is nicely browned (about 30 minutes)
Add the tomatoes, rosemary, and cook with the lid on until the meat is tender (about 30 minutes), stirring occasionally
Remove from heat and separate the chicken pieces
Let cool and cut into small pieces
Remove excess fat from the surface of the broth and rosemary
Add the flour dissolved in water and bring to a boil
Add the chicken and mix well
Check the seasoning and, if necessary, add more salt. Reserve
To make the dough: Blend all ingredients in a blender until you get a homogeneous mixture
Place half of the dough in a 31 x 19.5 cm greased baking dish
Cover with the filling and place the remaining dough on top
Put in a preheated moderate oven (180°C) for about 45 minutes
Serve warm or cold, cut into 24 pieces
Note: You can vary the filling with pine nuts, tomato sauce with onion, shrimp etc
NOTE THE CALORIES
Total caloric value: 5,346
Or 223 calories per piece
To freeze: Remove the cake from the oven and place it in a cold baking dish in a deep container with plenty of ice to achieve rapid cooling
When the dish is cold, cover with plastic wrap and then aluminum foil
Close tightly, label for identification, and put in the freezer.
