Ingredients :
2 cups of milk (tea)
1 cup oil (tea)
3 eggs
1 chicken bouillon cube
salt to taste
3 cups wheat flour (tea)
1 tablespoon chemical baking powder
Margarine and wheat flour for greasing
Filling
4 tablespoons olive oil
1 chopped onion
1 chopped tomato
2 tablespoons of tomato paste
1/2 can of drained corn
3 cups cooked and shredded chicken
1/2 cup chopped parsley (chopped)
Salt and black pepper to taste.
Preparation mode:
For the filling, in a pan, heat the oil over medium heat and saute the onion and garlic for 3 minutes. Add the tomatoes, extract, peas and corn and sauté for another 3 minutes. Add the chicken, the green smell, salt and pepper and sauté for another 5 minutes. Turn off, mix with the cottage cheese and let it cool.
Beat the milk, oil, eggs and salt in the blender. Transfer to a bowl, add the flour and baking powder, mixing with a spoon. Pour half the dough into a greased and floured 30cm X 22cm mold, spread the filling on top and cover with the rest of the dough. Sprinkle with the grated cheese and bake in a medium, preheated oven for 40 minutes or until golden brown. Let it cool, cut into squares and serve.
