Filling
3 tablespoons of olive oil
1 medium onion, finely chopped
1 tomato, peeled and seeded, finely chopped
2 cups of leftover poultry (peru, chicken or turkey) shredded
1 small carrot, grated
1 tablespoon of chopped fresh cilantro
salt to taste
Dough
3 eggs
1 cup of grated Parmesan cheese
1 cup of milk
3 tablespoons of cornstarch
3 tablespoons of grated cheddar cheese
12 tablespoons of all-purpose flour
1 tablespoon of active dry yeast
Accessory
A 9-inch tart pan
Filling
3 tablespoons of olive oil
1 medium onion, finely chopped
1 tomato, peeled and seeded, finely chopped
2 cups of leftover poultry (peru, chicken or turkey) shredded
1 small carrot, grated
1 tablespoon of chopped fresh cilantro
salt to taste
Dough
3 eggs
1 cup of grated Parmesan cheese
1 cup of milk
3 tablespoons of cornstarch
3 tablespoons of grated cheddar cheese
12 tablespoons of all-purpose flour
1 tablespoon of active dry yeast
Accessory
A 9-inch tart pan
Filling
In a skillet, heat the olive oil, sauté the onion and tomato, add the shredded leftover meat, grated carrot, and cook for five minutes
Add the chopped cilantro and season with salt if needed
Let it cool
Dough
Blend in a blender the eggs, Parmesan cheese, milk, cornstarch, cheddar cheese, flour, and yeast
Place 3/4 of the dough in the prepared tart pan and top with the filling
Spread the remaining dough with a spoon and bake in a preheated oven at 350°F for 40 minutes or until golden brown.
