Half a batch of basic dough
1 1/2 cups of cooked turkey breast, cut into cubes
4 slices of candied pineapple, cut into pieces
3/4 cup of toasted and chopped pecans
1/2 cup of finely sliced black olives
1 teaspoon of salt
1 cup (200g) of natural yogurt
Half a cup of mayonnaise
6 green olives without pits
Half a batch of basic dough
1 1/2 cups of cooked turkey breast, cut into cubes
4 slices of candied pineapple, cut into pieces
3/4 cup of toasted and chopped pecans
1/2 cup of finely sliced black olives
1 teaspoon of salt
1 cup (200g) of natural yogurt
Half a cup of mayonnaise
6 green olives without pits
Open the basic dough and grease a refrigerator torta mold for 24 cm diameter
Bake it in a preheated oven at 190° Celsius until golden brown for about 20 minutes
Let it cool down
Mix together turkey breast, pineapple, pecans, olives, and salt in a bowl
Combine yogurt with mayonnaise
Add 2/3 of the yogurt mixture to the turkey mixture and mix well
Spread over the baked dough, cover with the remaining yogurt mixture, and refrigerate for 4 hours
Garnish with the 6 green olives
Serve chilled.
