1 package of flaky pastry
1 egg for brushing
3 tablespoons of olive oil
1 small onion finely chopped
4 cherry tomatoes, peeled and seeded, finely chopped
500g of cooked and shredded chicken breast
To taste: oregano, salt, and pepper
Pesto to taste
150g of brie cheese, cut into slices
Salt and pepper to taste
1 package of flaky pastry
1 egg for brushing
3 tablespoons of olive oil
1 small onion finely chopped
4 cherry tomatoes, peeled and seeded, finely chopped
500g of cooked and shredded chicken breast
To taste: oregano, salt, and pepper
Pesto to taste
150g of brie cheese, cut into slices
Salt and pepper to taste
Use the flaky pastry according to the package instructions
Cut a circle of 22cm diameter, brush with egg, and bake in a preheated oven at 200°C until golden brown
In a pan, heat the olive oil, sauté the onion and add the tomatoes
Season with salt and pepper, and let it cook for 5 minutes
Add the chicken and stir-fry for an additional 5 minutes
Let it cool and fill the pastry case with the mixture
Dust with oregano and pesto, and arrange the brie cheese slices
Bake in a preheated oven at 220°C until the cheese melts
When serving, drizzle with olive oil
Serve hot with a green salad.
