For the filling:
2 tablespoons of Soya Sunflower Oil (30 ml)
½ onion chopped into small cubes
2 cloves chopped garlic
1 teaspoon of turmeric (4 g)
1 tablespoon tomato paste (14 g)
1 tomato chopped into small cubes
2 cups cooked and shredded chicken breast (300 g)
½ can of peas (85 g)
½ can green corn (85 g)
Refined salt to taste
Kingdom pepper to taste
1/3 cup UHT cream (80 ml)
For the dough:
1 cup of Soya Sunflower Oil (250 ml)
2 cups whole milk (500 ml)
3 eggs (150 g)
2 cups wheat flour (240 g)
1 tablespoon baking powder (15 g)
For finishing:
Soya sunflower oil for greasing
250 g of cream cheese
Filling: In a pan, sauté the chopped onion with Soya Sunflower Oil until translucent. Add the garlic, tomato paste and saffron.
Add the rest of the ingredients to the sauté and, when it boils, turn off the heat and set aside.
Dough: In a blender, add the Soya Sunflower Oil, the rest of the liquid ingredients and blend. Add the flour and baking powder and blend again until a homogeneous dough is obtained.
Finishing: In a 20cm round mold with a removable bottom, previously greased with Soya Sunflower Oil, pour in 250g of dough, top with the chicken filling and cover with 300g of dough.
With the ricotta cheese and the ricotta cheese, pour in the ricotta cheese and the ricotta cheese.
With the cream cheese, make "checkerboard" lines on top of the dough to decorate the pie.
Bake in a preheated oven at 170°C for about 30 minutes or until golden brown.
