Chicken breast, mushroom and corn pie

Name: Chicken breast, mushroom and corn pie - Profira G.
Ingredients: For the dough: 1 cup flour; 10 g yeast; 1/2 cup warm water; salt; 1 teaspoon sugar; 1 tablespoon oil. For the filling: 1 boneless chicken breast; 1 onion; 1 small jar of chopped mushrooms; 3 tablespoons corn kernels; 3 tablespoons sour cream; 100 g cheese; 1 teaspoon dried parsley; salt; pepper; 2 tablespoons oil.

Appetizers - Chicken breast, mushroom and corn pie by Profira G. - Recipia

The dough for the tart is essential to achieve a perfect texture and delicious taste. We start by rubbing the yeast with sugar, mixing well until it completely dissolves. This step is important because we activate the yeast, which will help the dough rise and become fluffy. In a large bowl, we put the sifted flour to eliminate any lumps and to aerate the ingredient, then we add the salt, which will enhance the flavor of the dough. We begin to knead the mixture, gradually adding warm water, little by little, until the dough becomes non-sticky. It is important to pay attention to the consistency of the dough; if it becomes too soft, we can add a little extra flour. Finally, we incorporate the oil, which will add a touch of finesse to the dough. We cover the bowl with a clean towel and let the dough rise in a warm place, away from drafts, for about 30 minutes, until it doubles in volume. For the filling, we wash the chicken breast under a stream of cold water and cut it into suitable pieces so that it cooks evenly. The onion is peeled and finely chopped, and the mushrooms, drained of water, are washed well to remove any impurities. In a deep skillet, we heat the oil and add the onion, letting it sauté lightly until it becomes translucent. Then we add the pieces of chicken breast and sauté them together for 3-4 minutes, stirring constantly. The mushrooms are added to the skillet, and after a minute, we pour in 1-2 cups of water, depending on how moist we want the filling to be. We season with salt, pepper, and dried parsley, then let everything cook over medium heat until the liquid reduces. When the filling is ready, we set it aside and let it cool for 5 minutes. The cheese is grated using a large-holed grater, so it melts evenly in the oven. On the work surface, we sprinkle flour and turn out the risen dough, which we roll out to a suitable thickness. We line a tart pan with parchment paper and place the dough sheet, pressing it with our fingers on the edges and pricking it with a fork to prevent it from puffing up during baking. We pour in the chicken and mushroom filling, add the corn kernels, and finally, we spread the sour cream evenly over the filling. On top, we sprinkle the grated cheese, which will form a delicious golden crust during baking. We place the tart in the preheated oven at a medium temperature, letting it brown nicely on top. When it is ready, we take the tart out of the oven and serve it warm, either plain or accompanied by a fresh salad. This dish is perfect for a family dinner or to be taken away, being not only tasty but also very nutritious.