Torta Salgada de Liquidificador com Frango e Legumes
A savory Brazilian-style cake made with chicken, vegetables, and cheese, perfect for a hearty meal or snack.
Ingredients
Dough
- 3 units eggs
- 2 cups leite (milk)
- 0.5 cup óleo (oil)
- 2 cups farinha de trigo (flour)
- 1 tbsp fermento em pó (baking powder)
- 1 tsp sal (salt)
- 3 tbsp queijo parmesão ralado (parmesan cheese) (optional)
Filling
- 2.5 cups frango cozido e desfiado (cooked shredded chicken)
- 1.7 cups milho verde (corn) (1 lata)
- 1.7 cups ervilha (peas) (1 lata)
- 1 unit cebola em rodelas (onion slices)
- 3 units ovos cozidos em rodelas (boiled eggs slices)
- 0.5 cup azeitonas verdes picadas (chopped green olives)
Seasonings
- to taste sal, pimenta-do-reino e cheiro-verde
- optional queijo muçarela ralado
Instructions
- Prepare a mass: beat 3 eggs, add 2 cups milk, ½ cup oil, 2 cups flour, 1 tbsp baking powder, 1 tsp salt, 3 tbsp grated Parmesan cheese (optional), and mix well. Add 2.5 cups cooked shredded chicken, 1.7 cups corn, 1.7 cups peas, season with salt, pepper, and chopped green herbs. Pour into a greased baking dish (30x20 cm). Top with onion slices, boiled egg slices, chopped olives, and grated mozzarella (optional). Bake at 180°C (356°F) for 40 minutes or until golden. Let cool slightly before serving.
Notes
For extra flavor, add herbs or spices as desired. Can be frozen and reheated.