Pie with chicken and cream cheese "Torta de frango com requeijão"

Ingredients for 6 servings:

• 400 ml milk
• 10 tbsp olive oil
• 3 eggs, size L
• 300 g flour, maybe a little more
• 1 ½ tsp baking powder
• 3 tbsp Parmesan, freshly grated
• ½ tsp salt
• 1 tbsp oil for the mold
• 80 g cream cheese
• 400 g chicken breast
• 1 onion(s)
• 3 cloves garlic
• 3 tomatoes
• 1 tbsp tomato paste
• 15 olives
• salt and pepper
• 3 tbsp oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Based on a Brazilian recipe

First, prepare the filling: Cut the chicken breast into 1.5 cm pieces. Peel the onion and garlic and chop them finely. Dice the tomatoes and quarter the olives. Heat the oil in a pan. Fry the chopped chicken breast in it, remove it from the pan, and fry the onions, add the garlic, and continue frying. Now add the diced tomatoes, tomato paste, and olives and fry everything for another 3 minutes. Season with salt and pepper to taste. Return the chicken breast to the pan and stir well. Set the filling aside. Preheat the oven to 180°C. Mix together the flour, baking powder, grated Parmesan cheese, and salt. Add the milk, eggs, and olive oil and mix everything into a smooth batter. It should have the consistency of curdled milk; add a little more flour by the spoonful if necessary. Grease a baking dish. Pour half of the batter into the dish, spread the filling on top, and then cover everything with the remaining batter. Place teaspoonfuls of cream cheese on top. Bake the pie in the preheated oven for 30-35 minutes. If it’s browning too quickly, cover with aluminum foil and check the doneness with a skewer after the time has elapsed. I like the pie best when it’s cooled and has had a chance to marinate.