Ingredients (5 servings)
Dough
- 90 g oat flour
- 30 g cornstarch
- 2 eggs
- 2 teaspoons unsalted butter or olive oil
- 250 ml skim milk
- 1 teaspoon baking powder
- Dried oregano
Sauce
- Tomato sauce
- Shredded chicken
- 2 small boiled and diced potatoes
- Corn and peas
- 1 tablespoon lactose-free cream
Preparation Time: 25 minutes
Instructions
1️⃣ For the dough, blend all ingredients in a blender, except for the oregano, and set aside.
2️⃣ For the sauce, combine all ingredients except the cream in a saucepan and cook over medium heat. Stir and let it boil.
3️⃣ Once the sauce starts boiling, add the cream and set aside.
4️⃣ Grease a small baking dish with butter or olive oil.
5️⃣ Pour half of the dough into the greased dish.
6️⃣ Add the sauce and cover it with the remaining dough.
7️⃣ Sprinkle oregano on top.
8️⃣ Preheat the oven to 180°C (350°F).
9️⃣ Bake at 180°C to 200°C (350°F – 390°F), depending on your oven.
🔟 The dough is ready when you insert a knife, and it comes out clean from the dough (but not the filling).
1️⃣1️⃣ The knife may come out coated with the creamy filling, which is normal.
Enjoy your meal! 🍽😋
