Summary

Ingredients

For the dough:

• 2 cup milk
• 1 cup sunflower oil, or soy oil
• 4 egg (s)
• 1 tablespoon chicken broth, (powder)
• 100 g parmesan, (rated)
• 13 tablespoon flour
• 1 tablespoon baking powder

For the filling:

• 400 g chicken breast fillet (s)
• 2 tablespoon chicken broth
• 2 onions)
• 3 clove (s) garlic
• 3 tomato (s), ripe without skin
• 1 tablespoon tomato paste, (provides color)
• 1 red pepper (s)
• 1 can olives, (black or green)
• 2 bay leaves
• salt
• pepper
• 1 bunch parsley and / or chives
• Sunflower oil, or soy oil for frying
• 1 tablespoon cornstarch
• 100 ml water

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Instructions

1. Mix all of the dough ingredients except for the baking powder in a stand mixer until the dough is smooth. Add baking powder and mix again briefly.
2. Filling:
3. The chicken breast fillets are cooked with approx. 300 ml of water and bouillon in a pressure cooker for approx. 10 - 12 minutes. The cooked meat is removed from the broth and pulled apart with the hands, any bones or skin residues are removed. Keep the broth.
4. The chopped onions and the pressed garlic cloves are fried in oil in a pan. Dice tomatoes and add. Let simmer for about 3 minutes. Cut the peppers into pieces and stew together with the meat, the pitted and finely chopped olives, the broth (about 200 ml) and the bay leaves for another 8-10 minutes.
5. Season to taste with salt, pepper and possibly other spices. Add parsley / chives. Mix the cornstarch with 100 ml water and stir into the filling.
6. Final sprint:
7. Spread half of the dough in a baking pan (30 x 22 cm) prepared with fat and flour. Put the whole filling on top and distribute it as well. The other half of the dough is used to cover the filling. Bake in the oven preheated to 200 ° top and bottom heat for 20-30 minutes or until the dough turns brown.
8. Tips: The meat must not become too soft in the first phase of cooking, because it is braised again in the pan. It is enough if you can work with your hands.
9. The filling should be prepared first. It can be prepared the day before, but be careful: add the mixture of cornstarch + water just before baking, i.e. heat the filling briefly and then add the mixture, stir and put in the prepared baking pan. The cornstarch is used to ensure that the filling does not remain too runny.
10. Depending on your taste, the filling can also be prepared with minced meat, prawns or tuna instead of chicken. Make minor changes at your own risk!
11. PS .: One cup corresponds to the content of a 200 ml beaker.