Ingredients

For the Basic Dough:

• 2 teaspoons yeast
• 1/3 cup warm water
• 1 tablespoon white sugar
• 1 teaspoon salt
• 2 cups flour
• 3 tablespoons vegetable oil
• 3 tablespoons unsalted butter, melted
• Garlic powder, as needed

For the Filling:

• 2 tablespoons vegetable oil
• 1 onion
• 500g chicken breast, cut into small cubes
• 2 meat stock cubes
• 1/2 cup hot water
• 1 cup fresh cream
• 1 cup sliced white mushrooms
• 1/2 cup cheese, diced

Instructions

Preparing the Dough:

1. Dissolve the yeast with sugar, salt, and warm water. Set aside for 10 minutes or until frothy.
2. In a large bowl, mix flour and vegetable oil. Add the yeast mixture and knead well until a non-sticky dough forms.
3. Knead the dough until smooth and elastic.
4. Place the dough back in the mixing bowl, cover, and let it rise in a warm place for about an hour, or until doubled in size.
5. Divide the dough into 3 equal parts, cover, and let rise for an additional 30 minutes.

Preparing the Filling:

1. Heat vegetable oil in a deep pan and sauté the onion until translucent.
2. Add chicken pieces and cook until fully done but not browned.
3. Add stock cubes and water to the pan, cover, and simmer on low heat for 5 minutes.
4. Add cream and bring to a boil. Remove from heat and set aside.

Assembling and Baking:

1. Preheat the oven to 180°C and place the rack in the middle.
2. Grease a baking dish with butter and dust with flour.
3. Roll out each dough section into a circle, brush with melted butter, and sprinkle with garlic powder.
4. Layer the dough circles in the baking dish.
5. Place the filling in the center of the dough, top with sliced mushrooms and cheese.
6. Fold the edges of the dough over the filling, trimming excess for a smooth surface.
7. Brush the top with melted butter and bake for 30 minutes or until golden brown.
8. Remove from the oven and serve with a side salad.