- flour - 1,5 glasses
- milk - 125 milliliters
- vegetable oil - 5 st. spoons
- egg - 1 piece
- baking powder - 1.5 teaspoons
- chicken fillet - 1 piece
- bulb - 1 piece
- garlic - 2 teeth
- of tomatoes - 400 Grams
- olives without stones - 200 Grams
- canned corn - 125 Grams
- canned peas - 125 Grams
- sprigs of parsley - 6 pieces
- salt. pepper - 1 piece (to taste)
Sift flour, pinch of salt and baking powder into a large container. Beat in a separate container milk with eggs and 4 tbsp. l. vegetable oil. Gradually pour the resulting mixture into flour. Knead the homogeneous dough, cover and leave at room temperature while the filling is being prepared. Prepare the filling. In the saucepan bring the salted water to a boil, put the chicken fillet and cook for 20 minutes. Transfer to a plate, cool, then cut into small pieces. Keep the broth. Wash and chop the parsley. Pile peas, peas, corn and parsley. Season to taste with salt and pepper. Warm up for 2-3 minutes. and cool. Garlic and onions to be cleaned, finely chopped. Make a cross-cut in tomatoes, lower them for half a minute in boiling water, then beat with cold water and peel. Cut the flesh into slices. Grind the olives. In the saucepan, heat the remaining oil and fry the onions with garlic until golden. Add olives and tomatoes, pour in 2 tbsp. broth, simmer for 15 minutes. Add chopped chicken and corn with peas, mix. On a flour-padded table, roll out 2/3 of the dough into a large rectangle. Prosteliet them oiled rectangular shape. Put in. Heat the oven to 190 ° C. Roll out the remaining dough and cover the cake with it. The edges are carefully tucked. Bake cake for 35 minutes.
Servings: 6