Torta salgada
Instructions
Put the chicken in a bowl, sprinkle with salt, freshly ground black pepper and other spices that you like, let it sit for the time needed for other preparations.
In a bowl, mix the flour and cornflour, add a little salt, olive oil and milk, slowly, until dough is smooth and without lumps, add the yeast reimpastando.
Let it sit while you prepare the chicken.
In a pot, put a little oil and little water, put the chicken breast, let it bake, being careful that it does not remain without water, it should not be fully cooked.
Remove the chicken breast, cold strip the cord.
Put in pot frayed chicken, olives and tomato puree, Cook for about 10 minutes, 8.
the gravy, so obtained should not be liquid.
Take a pan, pass the butter all over the inside, add a little flour, making sure to cover it with a thin, all the walls of the Pan, remove excess flour.
Roll out the dough, put the slices of mozzarella, spread the sauce with the chicken and olives, bake in hot oven (200 degrees) for 20 minutes.
Remove from oven and serve.
Ingredients and dosing for 4 persons
- 300 g of flour
- 20 cl of milk
- 1/2 cup of olive oil
- 50 g of maizena
- 1 dose of baking powder
- Salt
- Black pepper
- Spices
- 80 g of pitted green olives
- 1 chicken breast from 350 g
- 250 g of tomato paste
- 150 g of mozzarella
- Little of butter