Dough
2 cups all-purpose flour
4 tablespoons vegetable oil
1/2 cup heavy cream
1 tablespoon salt
1/2 teaspoon active dry yeast
Filling
1 tablespoon olive oil
1 tablespoon margarine
1 small onion, finely chopped
1 small tomato, seeded and chopped
1 can green corn
1 large can of palmetto
1/2 cup pitted and chopped green olives
2 cups all-purpose flour
1 cup milk
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese for sprinkling
Utensil
Removable ring mold (25 cm diameter)
Dough
2 cups all-purpose flour
4 tablespoons vegetable oil
1/2 cup heavy cream
1 tablespoon salt
1/2 teaspoon active dry yeast
Filling
1 tablespoon olive oil
1 tablespoon margarine
1 small onion, finely chopped
1 small tomato, seeded and chopped
1 can green corn
1 large can of palmetto
1/2 cup pitted and chopped green olives
2 cups all-purpose flour
1 cup milk
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese for sprinkling
Utensil
Removable ring mold (25 cm diameter)
Dough
In a bowl, combine the dough ingredients, cover with plastic wrap and refrigerate for 20 minutes
Filling
Heat the olive oil and margarine in a pan over medium heat, sauté the onion and tomato until softened
Add the green corn, diced palmetto, and chopped olives
Cook for 5 minutes, stirring occasionally
Dissolve the flour in the milk and add to the filling mixture, stirring well
Finally, sprinkle with chopped parsley
Let the mixture cool
Assembly
Roll out the dough, place it on a baking sheet or oven-safe dish, fill with the filling, and bake in a preheated oven (350°F) for approximately 20 minutes
Remove from the oven and sprinkle with grated Parmesan cheese.
