For a snack or dinner, nothing is more practical and quick to make than a delicious blender pie.


  • 1 and ½ cup (tea) of wheat flour
  • 3 cups of milk (tea)
  • ½ cup (tea) oil
  • 1 teaspoon of salt
  • 4 tablespoons grated parmesan cheese
  • 3 eggs
  • 1 level tablespoon of chemical baking powder

Ingredients Filling

  • 1 can of drained green corn
  • 1 can of drained peas
  • 1 cup (tea) of cooked and shredded chicken
  • 1 cup (tea) of creamy cottage cheese
  • 2 peeled and seedless tomatoes, diced
  • 1 chopped onion
  • 1 clove of minced garlic
  • 1 tablespoon tomato paste
  • 1 tablespoon of oil
  • Chopped green flavor to taste
  • Black pepper to taste
  • Salt to taste

Preparation Method Filling

  1. In a pan, heat the oil and sauté the onion and garlic for 3 minutes.
  2. Add the chicken, extract and cook for 2 minutes.
  3. Add the peas, corn, tomatoes, pepper, salt and sauté for another 5 minutes.
  4. Remove from heat, mix in the parsley and set aside.

Dough Preparation Method

  1. Grease and flour a 24 cm diameter pan.
  2. Preheat the oven to medium temperature.
  3. In a blender, beat the milk, flour, eggs, oil, cheese, and salt until you obtain a homogeneous mixture.
  4. Add the yeast and mix with a spoon.
  5. Pour half of the batter into the pan and spread the filling on top.
  6. Add the cream cheese by spoonfuls and cover with the rest of the dough.
  7. Bake for 40 minutes or until golden.
  8. Remove and serve.

Mom Tips

Use creamy Catupiry® type cream cheese.

Approximate yield of 12 servings.


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